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TPOTW
LINGUINE with SPICY TOMATO and CLAM JUICE
2 servings; can be doubled or tripled
This is as delicious with mussels as it is with clams. Offer a simple green salad afterward, and pears and a wedge of Italian cheese for dessert.
1 28-ounce can Italian plum tomatoes, drained
4 tablespoons olive oil
1/2 red onion, chopped
3 large garlic cloves, minced
1/4 teaspoon dried crushed red pepper
Salt and pepper
2 tablespoons chopped fresh marjoram or 1½ teaspoons dried, crumbled
2 tablespoons chopped fresh Italian parsley
1 pound fresh clams
8 ounces linguine
Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté until soft, about 4 minutes. Add dried red pepper and stir 20 seconds. Mix in tomatoes and simmer until sauce thickens, stirring frequently, about 5 minutes. Season with salt and pepper. Stir in half of marjoram and half of parsley. Add clams to sauce. Cover and cook sauce until clams open, about 5 minutes.
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add remaining 1 tablespoon oil and toss to coat. Pour clams and sauce over, discarding any clams that do not open. Sprinkle with remaining chopped fresh herbs.