50 littleneck clams
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed hot red pepper
1 can (28 oz) Italian peeled tomatoes,
drained and chopped
1/4 cup pitted green olives,
quartered length-wise
2 teaspoons dried oregano
2 tablespoons chopped parsley
1 cup dry white wine
1 tablespoon salt
1/2 teaspoon basil leaves
1 pound linguine
In deep skillet, sauté garlic and hot peppers in olive oil for one minute. Add the chopped tomatoes, olives, salt, oregano, basil, and one teaspoon of the parsley. Cover and cook until tomatoes begin to break down, about 3-5 minutes.
Add clams and wine to tomato sauce. Cover, increase heat to high and cook, shaking pan
occasionally. Clams will open in 3-5 minutes. With a slotted spoon, transfer clams to a bowl, then cover to keep warm. Cook pasta in large
pot of boiling salted water until tender, but firm, 8-9 minutes, drain. Add pasta to the tomato/clam sauce to absorb some of the sauce.
With tongs, transfer pasta immediately to a large shallow bowl. Place cooked clams in shells over the top of the pasta. Pour remaining juice from skillet over clams. Sprinkle with remaining chopped parsley. Serve with a green salad, a light dry white wine and lots of good Italian bread.
Serves 4-6