CHAIRMAN OF THE BOARD LINGUINE WITH CLAM SAUCE

Ingredients

• 1/2 cup extra virgin olive oil
• 3 cloves garlic, thinly sliced
• Pinch crushed red pepper
• 2 pounds littleneck clams
• 1 cup dry white wine
• 1/4 cup chopped parsley
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped oregano or basil
• 1 1/2 pounds linguine, cooked to al dente
• Parmigiano-Reggiano cheese, to taste
• 1 loaf crusty bread
• 3 cups TOMATO SAUCE: 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 tablespoons finely chopped garlic
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 2 1/2 cups chopped, peeled tomatoes with juice
• 1/4 cup chopped fresh basil
• 1/2 cup chicken stock
• Black pepper
• Pinch sugar

Instructions

In a hot sauté pan, add oil and heat. Add garlic and fry for 2 minutes. Add crushed red pepper and clams and sauté for 2 minutes. Add white wine and cook until wine reduces slightly, about 3 minutes. Add tomato sauce and cover and cook until clams open. Add parsley, salt and pepper and oregano or basil. Add pasta to the clam sauce and toss. Pour pasta into a large pasta bowl. Garnish with Parmesan cheese and serve with crusty bread.
 
Yield: 6 to 8 servings
 
TOMATO SAUCE:
Heat oil in a large skillet and sauté onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.

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