1/4 cup plus 1 tablespoon Filippo Berio Extra-Virgin Olive Oil
3 cloves garlic, minced
1/3 cup minced flat-leaf parsley
1 teaspoon hot red pepper flakes
2 cups fresh minced clams, with their juice
1 1/2 cups Tomato-Basil Sauce or prepared tomato sauce
1/3 cup dry red wine
Fine sea salt and freshly ground pepper to taste
1 pound linguine
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until it softens but does not color. Add the parsley and red pepper flakes and cook, stirring, for 1 to 2 minutes. Add the clams and their juice, cover, and cook for 1 minute. Add the tomato sauce, wine, and salt and pepper, stir well, cover, and simmer for 5 minutes.
Meanwhile, bring 6 quarts of salted water to a boil in a large pot. Add the linguine and cook until al dente. Drain well, and place on a large serving platter.
Pour the sauce over the linguine. Toss and serve immediately.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.
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