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Chairman of the Board Linguine with Clam Sauce

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup extra virgin olive oil

    2. 3 cloves garlic, thinly sliced

    3. Pinch crushed red pepper

    4. 2 pounds littleneck clams

    5. 1 cup dry white wine

    6. 1/4 cup chopped parsley

    7. Salt

    8. Freshly ground black pepper

    9. 2 tablespoons chopped oregano or basil

    10. 1 1/2 pounds linguine, cooked to al dente

    11. Parmigiano-Reggiano cheese, to taste

    12. 1 loaf crusty bread

    13. 3 cups TOMATO SAUCE:

    14. 1 tablespoon olive oil

    15. 1/2 cup chopped onion

    16. 2 tablespoons finely chopped garlic

    17. 2 teaspoons salt

    18. 1/2 teaspoon white pepper

    19. 2 1/2 cups chopped, peeled tomatoes with juice

    20. 1/4 cup chopped fresh basil

    21. 1/2 cup chicken stock

    22. Black pepper

    23. Pinch sugar

    Instructions Jump to Ingredients ↑

    1. In a hot sauté pan, add oil and heat. Add garlic and fry for 2 minutes. Add crushed red pepper and clams and sauté for 2 minutes. Add white wine and cook until wine reduces slightly, about 3 minutes. Add tomato sauce and cover and cook until clams open. Add parsley, salt and pepper and oregano or basil. Add pasta to the clam sauce and toss. Pour pasta into a large pasta bowl. Garnish with Parmesan cheese and serve with crusty bread.

    2. Yield : 6 to 8 servings TOMATO SAUCE:

    3. Heat oil in a large skillet and sauté onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.

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