Ingredients
*3 tbs of sea or Kosher salt
*1 pound of linguine
*12 to 15 tbs of E.V.O.O
*6 cloves of garlic
*1 bag about 50 little neck clams
*1 tbs of red pepper flakes
*1 cup dry white wine
*1 can of San Marzaano Tomatoes, remove from juice and chop.Save juice
*1 small onion chopped,
*1 celery heart chopped
*1/2 cup fresh flat-leaf parsley, coarsley chopped
*1 Can of chopped clams, drained, or 25 fresh clams shelled and chopped.
Preparation
In a large pot over med heat combile 8 quarts of water to boil and salt. Add linguine and coo to 1 minut short of al dente. pasta should be quite firm. Meanwhile, in a large saute pan over med heat, heat 8 tbs E.V.O.O until hot but not smoking. Add garlic and saute until just golden, 20-30 sec. Add onions and celery and cook until clear.About 5 min. Add clams and 1 tbs of red pepper flakes and saute for a couple of minutes. Add wine, tomatoes with juice, chopped clams, and 1/2 cup of parsely and simmer, until uncovered, just until clams open, about 7-8 min Reserve 1/2 cup of cooking water, than add drained linguine to pan. simmer, tossing occasionally, adding cooking water as needed. cook until linguine is just tender about 1-2 minutes. Remove from heat. add remaining 2 abs parsley, 1 tea red pepper flakes, and E.V.O.O, toss abd coat.
