Linguine with Clams and Red Tomato Sauce

by Laura Donnelly — March 7, 2007

Our week's worth of pasta dishes continues with another seafood staple, beloved in many Italian restaurants—linguine alle vongole, this one with a red sauce. The Italians generally disapprove of serving cheese with a fish-related pasta, but I say do whatever tastes good to you, just don't use that powdery stuff from the green cans!

Serves 4

2 dozen Little Neck clams, scrubbed
1 14 oz. can Italian plum tomatoes, chopped
10 cloves garlic, sliced
1 cup fresh basil, coarsely chopped
1/2 cup fresh parsley, chopped
1/4 cup olive oil
12 oz. dried pasta such as linguine

1. Sauté garlic gently in olive oil in nonreactive pan. Add chopped tomatoes and let it simmer for about 20 minutes, stirring occasionally. Add basil and parsley, stir, check for seasoning, and add salt and pepper as desired.

2. In separate stockpot, steam clams until opened in one inch of water with a dash of white wine. Discard any clams that do not open. Set aside.

3. Cook pasta according to directions for al dente. Serve in individual deep serving bowls or soup bowls. Top with some tomato sauce, then six clams per person.