Linguini with clams and red sauce, tomato and basil and mozzarella, and red, red wine.
got a recipe, sounds quite good
sure, how's this? Sorry if I'm too late for tonight.
Linguine with Red Clam Sauce
1/4 cup extra-virgin olive oil plus about 3 tablespoons olive oil
1 cup of a diced white onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes or less to taste
1 cup dry white wine
1 (28-ounce) can diced or crushed tomatoes
1/4 cup tomato paste
3 to 4 pounds littleneck clams, worked over with a vegetable brush to clean the shells of grit (you can use the canned clams, if you want, about two or three cans or more if you want; you'll have to let the liquid cook down at the cook-down step)
about 3 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1 lb. linguine
It's easier if all your ingredients are ready before you start........
Put a tablespoon of salt in one gallon of water and bring to a boil; add the linguine. Cook for about 7 minutes; do not overcook. Drain the pasta in a colander.
Heat the 1/4 cup olive oil over a medium-high heat, and when it's hot (the oil will be runnier than usual), add the onions. Brown the onions until lightly caramelized and translucent (maybe about 3 or 4 minutes).
Add the garlic and crushed red pepper flakes, and saute until you can smell the mixture pretty strongly, about 1 minute.
Add the wine and tomato paste, mix well, and cook until the wine is mostly evaporated, about 3-4 minutes.
Add the tomatoes and about 1/2 teaspoon of salt and bring the sauce to a boil.
I would hold it here (lower sauce to a simmer) until your pasta is ready; once it is, set the pasta aside and proceed with the sauce.....raise the heat on the sauce back to a boil and then......
Add the clams to the pan and cover. Cook until the shells open, 5 minutes or maybe a couple of minutes longer.
Add the fresh chopped parsley over the sauce and toss to combine.
Pour over the linguine.
Drizzle the 3 tablespoons or so of extra-virgin olive oil over the pasta and toss to combine.
You're all set........
