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Chairman Of The Board Linguine With Clam Sauce

  • Yield: 6 to 8 servings


  • 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


  • 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.
  • 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.