Linguine with Spicy Tomato and Clam Juice Recipe

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.

2 servings; can be doubled or tripled.

INGREDIENTS

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 1 1/2 teaspoons dried, crumbled

2 tablespoons chopped fresh italian parsley

1 pound fresh clams

8 ounces linguine

DIRECTIONS

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.

Tags: Clam, Juice, Linguine, Spicy, Tomato