- two tablespoons plus 1 teaspoon salt
- 1 pound linguine pasta
- 3 tablespoons essential olive oil
- 1 cup small-diced onion
- two tablespoons minced garlic clove
- 1 teaspoon crushed red pepper flakes
- 1 cup dry white-colored wine
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomato plants
- 4 pounds littleneck clams, scrubbed neat and selected over
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup extra-virgin essential olive oil
Set a sizable 1-gallon pot water having a pasta insert over high temperature. Provide a boil and add two tablespoons salt. Add some uncooked pasta towards the water and prepare for 7 minutes. (The pasta ought to be undercooked.) Drain the pasta inside a colander and reserve.
Start making the sauce as the pasta is cooking. Set a sizable 14-inch saute pan over medium-high temperature. Add some essential olive oil towards the pan and when hot, add some onions and saute until gently caramelized and translucent, about 3 minutes. Add some garlic clove and crushed red pepper flakes, and saute until aromatic, about thirty seconds. Add some wine and tomato paste. stir to mix well, and prepare before the wine has nearly completely evaporated, about 3 minutes. Add some diced tomato plants, remaining teaspoon of salt, and also the componen-cooked pasta towards the pan, toss to mix, and produce the sauce to some boil. Add some clams towards the pan and canopy. Still prepare before the shells open, five to seven minutes. Add some parsley and toss to mix. Drizzle the additional-virgin essential olive oil within the pasta and toss to mix. Serve while hot.
Recipe thanks to Emeril Lagasse, 2006