Linguini With Red Clam Sauce (linguini Con Le Vongole Al Sugo)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 2 lbs littleneck clams, scrubbed well
• 4 garlic cloves, chopped
• 1 large shallot, minced
• 2 anchovy fillets, chopped
• 1 (28 ounce) can whole tomatoes, coarsely chopped (preferably san marzano)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 -1 1/2 teaspoon crushed red pepper flakes, to taste
• 1 lb linguine
• freshly chopped basil, for garnish

Recipe

• 1 a neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
• 2 this will remove any sand or grit in the clams.
• 3 this step is optional, but i do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
• 4 bring a large stockpot of water to a boil for the linguini.
• 5 in another pan, heat olive oil over medium high heat.
• 6 add shallots and crushed red pepper and sauté until shallots are softened.
• 7 add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
• 8 carefully add chopped tomatoes with their liquid.
• 9 stir to combine, and add dried basil and oregano.
• 10 cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
• 11 add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
• 12 while clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
• 13 as clams begin to open, i remove them to a large bowl and cover, until pasta and remaining clams are cooked.
• 14 drain pasta, and transfer to a serving bowl.
• 15 top with tomato sauce and toss with chopped fresh basil.
• 16 finally, add cooked clams over top the pasta, still in their shells.