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salt linguine evoo anchovies red onion garlic tomatoes red pepper oregano handful of fresh flat-leaf parsley leaves black pepper white wine butter Manila clams fresh basil
Viewed: 5 - Published at: 9 months agoIngredients
- Salt
- 1 pound linguine
- 3 tablespoons EVOO (extra-virgin olive oil)
- 5 to 6 anchovies
- 1 red onion, finely chopped
- 4 garlic cloves, chopped
- 1 pint small cherry tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 2 sprigs of oregano, leaves stripped and finely chopped
- A handful of fresh flat-leaf parsley leaves, finely chopped
- Black pepper
- 1 cup dry white wine
- 3 tablespoons butter, cut into small pieces
- 3 pounds Manila clams, scrubbed
- 1/2 cup fresh basil leaves, torn
Method
- Bring a large pot of water to a boil, salt the water, and cook the pasta to just shy of al dente.
- While the water comes to a boil, heat the EVOO in a large pot over medium to medium-high heat.
- Add the anchovies and melt them into the oil.
- Add the onions, garlic, and tomatoes to the pot and season with the red pepper flakes, oregano, parsley, and black pepper to taste.
- Saute until the tomatoes burst and the onions are soft, 8 to 10 minutes.
- Add the wine and reduce for 1 to 2 minutes, then melt the butter into the sauce and add the clams.
- Cover the pot and cook the clams until they open, 6 to 7 minutes.
- Discard any unopened clams and add the pasta to the pot.
- Toss the linguine with the sauce for 2 to 3 minutes so the pasta absorbs the flavors.
- Add the basil, taste to adjust the seasonings, and serve.
