Linguine With Red Clam Sauce

Adopted from Cooking for Comfort Book. This is very nice with a fresh salad and a glass of wine. If you want more clams and less pasta reduced the amount of pasta.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 48  littleneck clams
• 2  cups water
• 1  cup dry white wine
• 1  teaspoon dried oregano
• 3  sprigs parsley
• 3  tablespoons  chopped fresh parsley
• 1  lb  fresh linguine
• 3  tablespoons olive oil
• 4  garlic cloves, thinly sliced
• 2  cups diced tomatoes
• 3  tablespoons  chopped fresh basil
• 1  tablespoon  chopped fresh oregano
• 1⁄4 teaspoon hot red pepper flakes
•  salt and pepper

Directions

1. Scrub the clams.
2. Bring the water and 1/2 cup of wine, 1 tsp dried oregano and the 3 sprigs of parsley to a boil.
3. Add the clams, cover and cook till clams open, it takes 2-3 minutes.Remove the clams as they open. Throw away any that don't open. When they have all opened take the pot off the heat. Pour the liquid through a strainer. remove the clams from the shells, cut in half and set aside with the liquid. Throw away the shells.
4. Prepare the linguini according to package directions.
5. Clean the pot that the clams were cooked in and dry it.
6. Heat oil and sauté the garlic until it starts to brown, takes about 30 seconds.
7. Add the tomatoes, chopped basil, remaining parsley, fresh oregano and the remaining wine and hot pepper flakes.
8. Bring to boil, cook a few minutes till tomatoes soften.
9. Add the clams with the reserved liquid and cook for 2 minutes, until well blended. Season with salt and pepper.
10. Add cooked linguini to the pan, stir to coat and serve.