Total Time
Prep 30 mins
Cook 30 mins

In ' On Top of Spaghetti...' by Johanne Killeen and George Germon

Ingredients Nutrition


  1. Add the olive oil, onions, carrots, celery, garlic, and parsley in a large straight-sided saute pan.
  2. Cook the vegetables over medium heat until soft without browning, about 10 minutes.
  3. Add the wine; increase heat, and cook at a brisk boil until most of the wine is evaporated, about 3 minutes.
  4. Add the clams, tomatoes, hot pepper, and a generous grinding of black pepper.
  5. Bring to a boil, decrease heat, and simmer gently for 15 minutes.
  6. Bring a large pot of water to a boil for the pasta.
  7. When the sauce is nearly finished, generously salt the pasta water and drop in the linguine.
  8. Cook at a rapid boil, stirring frequently, until al dente.
  9. Drain pasta and add to the saute pan.
  10. Toss with 4 tablespoons of butter, or more to taste.
  11. The sauce should be glossy and clinging to the strands of linquine.
  12. Serve immediately with the bread crumbs.