INGREDIENTS

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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