Linguine With Clam Bolognese

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

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1⁄3 cup  finely chopped onion
• 1⁄3 cup  finely chopped carrot
• 1⁄3 cup  finely chopped celery
• 2  teaspoons  finely minced fresh garlic
• 1  tablespoon  finely chopped fresh flat-leaf parsley
• 1⁄3 cup dry white wine
• 1  cup  finely minced fresh clams with their  juice
• 1 2⁄3 cups  pureed canned tomatoes
• 1  chopped fresh  hot pepper (or 1/4 t. cayenne)
•  fresh ground black pepper
• 1  lb  dried linguine
• 4 -6  tablespoons unsalted butter, at room temperature
•  homemade toasted  breadcrumbs (optional)

Directions

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.