| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | October 199 | 1 | Servings | |
INGREDIENTS
| 1 | Italian plum tomatoes | |
| drained 28-ounce | ||
| 4 | T | Olive oil |
| 1/2 | Red onion, chopped | |
| 3 | Garlic cloves, minced | |
| 1/4 | t | Dried crushed red pepper |
| Salt and pepper | ||
| 2 | T | Chopped fresh marjoram or 1 |
| 1/2 teaspoons crumbled | ||
| dried | ||
| 2 | T | Chopped fresh Italian |
| parsley | ||
| 1 | lb | Fresh clams |
| 8 | oz | Linguine |
INSTRUCTIONS
Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and saute 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. 2 servings; can be doubled or tripled. Bon Appetit October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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