Linguine With Clam Sauce
Yield:     4

32               littleneck clams, scrubbed
6                 chowder Clams, chopped
½ cup        dry White Wine
1/4 t            red crushed Pepper
1 cup         clam juice
¼ cup        extra virgin olive oil
2                 garlic Cloves, peeled and minced
4                 plum Tomatoes, seeded and minced
1 lb            linguine
1/3 cup      fresh parsley, chopped
6                 leaves fresh basil, chopped

1.  Bring 4 quarts of water  and 1 T salt to a boil in a large pot,
to cook pasta

2.  In a large sauté pan preheat olive oil, add garlic and cook
on high heat until golden brown, add chopped clams and
diced plum tomatoes, cook for 3 min. Then add wine and
crushed red pepper, cook for another 3 min.

3.  Turn heat to medium-high, add the littleneck clams and
cover pan, cook until all the clams open, about 2-4 minutes

4.  Cook pasta in the boiling water until aldente (about 8 Min.)  
Drain the pasta and add to the pan with the sauce and toss.    
Stir in the parsley and basil, serve immediately.
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