Linguine con Salsa di Vongole
(Linguine with Red Clam Sauce)
Ingredients:
1 tablespoon extra virgin olive oil
1 cup chopped onion
6 canned anchovy fillets, drained, chopped
3 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
Two 14 and 1/2-ounce cans Italian-style diced tomatoes
26 ounces chopped clams
1/2 cup dry red wine
3 tablespoons tomato paste
1 pound linguine, freshly cooked
Chopped fresh parsley
Directions:
Heat olive oil in heavy large pot over medium-high heat.
Add onion and saute 3 minutes.
Add anchovies, garlic and dried red pepper; saute 2 minutes.
Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil.
Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
Add linguine to sauce and toss to coat. Season with salt and pepper.
Transfer to large bowl. Sprinkle with parsley. Makes 4 to 6 servings.