Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Extra-virgin olive oil 1 lb Dry linguine pasta
3 ea Cloves garlic, chopped 1 tb Dried hot red pepper flakes
1/4 c Chopped onion 1 tb Chopped fresh Italian
36 lg Clams, scrubbed and rinsed Parsley
1 c Chopped fresh plum tomatoes 1 tb Finely shredded fresh basil
1/2 c Dry white wine -leaves

Heat the oil in a heavy saucepan. Saute the garlic and onion over
low heat until the onion is tender. Stir in the clams, then the
tomatoes and wine. Cook, covered, over medium-low heat until the
clams have opened. Discard any clams that do not open.

While the clams are cooking, bring a large pot of salted water to a
boil and cook the linguine until al dente. Drain the linguine and
divide evenly into 4 warm plates.

Season the clams with the hot pepper flakes. Taste the sauce for
salt. If necessary, add a little water to cut the saltiness. Spoon
the clams (in their shells), laong with the sauce, over the linguine.
Sprinkle each serving with parsley and basil. Serve at once.

Makes 4 servings. [For Clams, a Simple Sauce and Pasta; Florence
Fabricant] [The New York Times; June 19, 1988] Posted by Fred Peters.

Submitted By FRED PETERS On 10-16-95

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