Variations on this popular classic shellfish dish are cooked all along Italy's Mediterranean and Adriatic coasts.
"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008.
|2 tbsp olive oil||3/4 cup dry white wine|
|1 onion, finely chopped||2 tbsp tomato paste|
|2 garlic cloves, peeled and finely chopped||salt and freshly ground black pepper|
|one 28 oz can chopped tomatoes with their juices||1 lb (450 g) dried linguine|
|two 6 1/2 oz (184 g) cans clams in natural juice, drained, with juice reserved||4 tbsp finely chopped parsley, plus more for garnish|
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes with their juices, the reserved clam juice, wine, and tomato paste and season with salt and pepper. Bring to a boil. Reduce the heat to low, partially cover the pan, and simmer for 10–15 minutes, until the sauce thickens, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the linguine and cook according to the package directions, or until al dente. Drain the pasta and shake to remove any excess water.
When the pasta is almost done, add the clams and chopped parsley to the tomato sauce and continue to simmer for 1–2 minutes, until heated through. Add salt and pepper to taste.
Add the linguine to the sauce and toss well, distributing the clams evenly throughout the pasta. Garnish with parsley and serve at once.
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