Linguine With Clam Bolognese

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

Ready In:
1hr
Serves:
Units:

ingredients

directions

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