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12 ounces uncooked linguine 1/4 cup olive or vegetable oil 3 garlic cloves, finely chopped or 1 1/2 tsp. minced garlic 1 cup onion, thinly sliced 1 can { 28 ounces } Italian ~ style tomatoes, drained and chopped 1 small red chili, seeded and finely chopped 4 lbs. steamer clams in the shell; cooked and shucked 1 cup of the clam liquid reserved 1 T chopped fresh parsley salt & pepper to taste  Soak clams in a
large bowl of ice water for one hour before cooking. Rinse clams well.
Bring a large pot of water to a hard boil. Gently drop clams in boiling
water, bring back to a boil. Cook for about 8 to 10 minutes or until all
the shells are open. Drain off clam water reserving 1 cup, let clams cool,
remove the clams from the shells, set aside.Cook and drain
linguine as directed on package. While linguine is cooking,
heat oil in 3 ~ quart saucepan over medium high heat. Cook garlic and
onion in
oil, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3
more minutes, stirring frequently. Stir in
reserved clam
liquid. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Chop
clams. Stir in the clams, parsley, salt & pepper into tomato mixture. Cover and simmer
about 15 minutes longer, stirring occasionally, or until clams are tender. Serve
sauce over linguine. |
