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Linguine with Red Clam Sauce Recipe

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This recipe for Linguine with Red Clam Sauce, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Landress
Added: Saturday, April 1, 2006


1 pound linguine
3 tablespoons extra virgin olive oil
One 2-ounce can flat anchovy fillets, drained
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano leaves
1 teaspoon dried thyme
6 garlic cloves, minced
1 small onion, finely chopped
1/2 cup dry red wine
Two 14-ounce cans whole baby clams, one drained
One 28-ounce can crushed tomatoes
Salt and pepper to taste
1/4 cup chopped fresh parsley

1. Cook anchovy fillets in olive oil over medium-low heat until anchovies melt into oil.
2. Add red pepper, oregano, thyme, and garlic to anchovy mixture and cook for about a minute. Add onion and cook for 3 or 4 minutes, til onion softens. Add wine, cook for a minute. Stir in clams and juice and cook for a minute. Stir in tomatoes and cook til heated through- add salt and pepper to taste.
3. Drain the cooked linguine, return to pot and pour sauce over the hot pasta. Add chopped parsley, toss and serve.

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