Emeril's Linguine With Red Clam Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons salt
• 1 teaspoon salt
• 1 lb linguine
• 3 tablespoons olive oil
• 1 cup small-diced onion
• 2 tablespoons minced garlic
• 1 teaspoon crushed red pepper flakes
• 1 cup dry wine
• 1/4 cup tomato paste
• 1 (28 ounce) can diced tomatoes
• 4 lbs littleneck clams, scrubbed clean and picked over
• 3 tablespoons chopped fresh parsley leaves
• 1/4 cup extra virgin olive oil

Recipe

• 1 set a large 1-gallon pot of water with a pasta insert over high heat. bring to a boil and add 2 tablespoons salt.
• 2 add the uncooked pasta to the water and cook for 7 minutes. (the pasta should be undercooked.) drain the pasta in a colander and reserve.
• 3 begin making the sauce while the pasta is cooking. set a large 14-inch saute pan over medium-high heat. add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds.
• 4 add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes.
• 5 add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil.
• 6 add the clams to the pan and cover. continue to cook until the shells open, 5 to 7 minutes. add the parsley and toss to combine. drizzle the extra-virgin olive oil over the pasta and toss to combine.
• 7 serve while hot.