Linguine with Tomato Clam Sauce

Linguine with Tomato Clam Sauce -- Linguine con Vongole
There are two versions of clam sauce that are popular for pasta, one with and one without tomatoes. Either is lovely but this tomato version is my favourite.
  • 2 lbs fresh clams in their shells
  • 6 tbsp olive oil
  • 2 cloves garlic crushed
  • 14 oz fresh or canned tomatoes, finely chopped
  • 4 tbsp fresh chopped parsley
  • salt and fresh ground black pepper to taste
  • 1 lb linguine

Scrub and rinse the clams well under cold running water. Place them in a large saucepan with one cup of water, and heat until the clams begin to open. Lift them out of the pan as they open and place in a bowl.

Remove the clams from their shells, chopping any large ones into 2 or 3 pieces and reserving any juices. Add the cooking liquid to the reserved juices and strain through cheesecloth.

Bring a large pot of water to the boil.

Place the olive oil in a medium saucepan with the garlic. Cook over moderate heat until the garlic is just golden. Remove the garlic and discard. Add the chopped tomatoes to the oil and the clam juices. Mix well and cook over low heat until the sauce begins to reduce and thicken.

Add salt and pasta to the boiling water.

Just before the pasta is ready to be drained, add the parsley and clams to the tomato mixture and raise the heat. Add some freshly ground black pepper and salt to taste. Drain the pasta, turn into a serving bowl and add the hot sauce. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: about 45 minutes
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