Linguine with Red Clam Sauce

Ingredients

Excerpted from Cooking for Comfort. © 2003 by Marian Burros. Published by Simon & Schuster, Inc., New York.

4 servings

I love this dish at the shore, where clams are freshly dug. But you can make a fine version with clams from the fish market.

• 48 littleneck clams

• 2 cups water

• 1 cup dry white wine

• 1 teaspoon dried oregano

• 3 sprigs parsley, plus 3 tablespoons chopped fresh parsley

• 1 pound fresh or dried whole-wheat linguine

• 3 tablespoons olive oil

• 4 cloves garlic, thinly sliced

• 2 cups diced ripe tomatoes

• 3 tablespoons chopped fresh basil

• 1 tablespoon chopped fresh oregano

• 1/4 teaspoon hot red pepper flakes

• Salt and freshly ground black pepper to taste

1. Scrub the clams. Bring the 2 cups water, 1/2 cup wine, 1 teaspoon dried oregano, and the 3 sprigs parsley to a boil.

2. Add the clams, cover, and cook until the clams open, 2 or 3 minutes. Remove the clams as they open. Discard any that don't open. When they have all opened remove the pot from the heat. Pour the liquid through a fine strainer; remove the clams from their shells and cut them in half; set aside with the liquid. Discard the shells. Meanwhile, cook the linguine according to the package directions.

3. Clean out the pot in which the clams were cooked and dry it. Heat the oil, and sautÈ the garlic until it begins to brown, about 30 seconds. Add the tomatoes, chopped basil, remaining chopped parsley, fresh oregano, remaining 1/2 cup wine, and hot pepper flakes. Bring to a boil and cook a few minutes until the tomatoes soften.

4. Add the clams and the reserved liquid and cook about 2minutes, until well blended. Season with the salt and pepper.

5. Add the cooked linguine to the pan, stir to coat, and serve.

Instructions