Recipe

Linguine And Clams With Spicy Chunky Tomatoes And Olives Recipe

	Rottman / All my dishes 3 months, 1 week ago Downloaded this from the Cherrystone site this evening. Posting before trying, but looks soooooo good... Prep:20m Cook:10m Servings:4	Rottman
	italian clam pasta

Does this look good? Yeah! / Nope

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Ingredients

50 littleneck clams

1/2 cup extra-virgin olive oil

4 garlic cloves, minced

1/2 teaspoon crushed hot red pepper

1 can (28 oz) Italian peeled tomatoes, drained and chopped

1/4 cup pitted green olives, quartered length-wise

2 teaspoons dried oregano

2 tablespoons chopped parsley

1 cup dry white wine

1 tablespoon salt

1/2 teaspoon basil leaves

1 pound linguine

Directions

In deep skillet, sauté garlic and hot peppers in olive oil for one minute. Add the chopped tomatoes, olives, salt, oregano, basil, and one teaspoon of the parsley. Cover and cook until tomatoes begin to break down, about 3-5 minutes. Add clams and wine to tomato sauce. Cover, increase heat to high and cook, shaking pan occasionally. Clams will open in 3-5 minutes. With a slotted spoon, transfer clams to a bowl, then cover to keep warm. Cook pasta in large pot of boiling salted water until tender, but firm, 8-9 minutes, drain. Add pasta to the tomato/clam sauce to absorb some of the sauce. With tongs, transfer pasta immediately to a large shallow bowl. Place cooked clams in shells over the top of the pasta. Pour remaining juice from skillet over clams. Sprinkle with remaining chopped parsley. Serve with a green salad, a light dry white wine and lots of good Italian bread.

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