There's no beatin' around the bush here... you'll want to print this recipe off immediately and you'll probably make it weekly...it's dang, dang, dang, dang, dang good...that's right - a 5-danger on the old meter...with or without the clams!
When we go out to a restaurant to eat, the mister usually orders linquine with red sauce and clams - it's one of his favorite meals (followed by a handful of Tums)...and yet I had never made it before until now. He, the hater of anything with flavor or spice, declared this FABULOUS and then was immediately suspicious..."What do you want?" he asked. "Nothing," I replied sweetly..."Can't I make my big strong darling husband a delicious dinner once in a while without wanting something?" Of course, I DID want something - the workroom remodel - for which he had to be "persuaded"...and friends, let me tell you, this meal did all the "talking" I needed...after TWO servings he was puddy, PUDDY I tell you! And the workroom remodel is well under way!
It also helped that Mother's Day was coming (oh, Happy Mother's Day to all ya'll!) and believe me, he'd rather pay for a remodel than walk into a jewelry store or a florist shop to buy me something...go figure, no don't, there is just NO figuring out that man!
Classic Red Sauce with Clams - Adapted from several sources, including Emeril Lagasse
3 lbs. clams, scrubbed clean and picked over
3 tablespoons olive oil
1 large leek, thinly sliced
1 large white onion, diced
2 large tomatoes, diced
4 cloves garlic, minced
1 tablespoon Italian seasonings
1 teaspoon salt, plus more for pasta and to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon (or more) crush red pepper flakes
1 cup white wine
1 can (28 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 lb. linguine pasta (I was fresh out of linguine so I used spaghetti)
shredded Parmesan cheese, optional
Set a large pot of water to boil on the stove over high heat. When water boils, add 2 tablespoons salt. 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.
Begin to make the sauce with the pasta is cooking. In a large skillet, over medium-high heat, add the olive oil to the pan and once it is hot, add the leek and onion, cooking for 5 minutes, stirring occasionally. Add in the garlic, fresh tomatoes and seasonings, salt, pepper and red pepper flakes and cook for an additional 5 minutes. Add in the canned tomatoes, tomato paste and white wine. Bring to a boil, reduce heat to a simmer and simmer, uncovered for 5 minutes. Add the clams to the skillet and cover. Cook until the shells are open, about 5 to 7 minutes. Add the parsley, toss to combine, and adjust seasonings if needed. (Discard any clams that don't open.) Serve hot over pasta. Top with shredded fresh Parmesan cheese. Serves 6.
"When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child." ~Sophia Loren
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One year ago today: Mock Champagne For Mother's Day
