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Linguine with White or Red Clam Sauce

Source of Recipe


From "Shut Up and Eat"



List of Ingredients



• 2 dozen clams (preferably littleneck)
  
• 2 Tbsp olive oil
  
• ½ medium onion, chopped
  
• 5 cloves garlic, minced
  
• 1 (28-ounce) can crushed tomatoes (if you are making the red sauce)
  
• 1 tsp red pepper flakes
  
• 2 cups white wine
  
• 4 Tbsp unsalted butter
  
• 1 pound linguine
  
• ¼ cup finely chopped fresh parsley
  






Instructions



1. Scrub clams in cold water and set aside. In a large saucepan, heat the olive oil and sauté the onion and garlic over medium heat until the onion is very soft and translucent, about 10 minutes. If you are making red clam sauce, add crushed tomatoes.
   
   
2. Add the red pepper flakes, clams, wine and butter, and bring to a boil. Cook just until all clams have opened up, 5 to 7 minutes. Discard any clams that did not open.
   
   
3. While the clams are cooking, boil the linguine according to package directions, until tender yet still al dente. Drain the pasta and toss into the pan with the clams. Stir gently to mix. Add parsley; pour into serving bowl.
   
   Serves 4