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.