1 pound linguine
1 (10- ounce) can chopped clams
1 tablespoon olive oil
6 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon dried basil
1-1/2 cups tomato juice
1/4 cup white wine (optional)
18 to 24 littleneck clams
3 tablespoons fresh parsley,chopped
Cook linguine in boiling salted water for 2 minutes less than the time
recommended. The pasta will cook later in the sauce and allow it to absorb
some of the sauce's flavor.
In the meantime, place canned clams in a strainer over a bowl to catch the
juices. Set drained clams and clam liquid aside.
In a wide saucepan or skillet, heat the olive oil over medium-high heat.
Add the minced garlic and red pepper flakes. Saute until the garlic just begins
to turn golden, about 4 to 5 minutes. Add the dried basil and saute another 30
seconds. Stir in the tomato juice, wine (optional), and the reserved clam liquid.
Add the littleneck clams to the sauce, cover, and cook about 5 minutes or until
clams begin to open. As the clams open remove them to a bowl, so they don't
over cook. * When all the clams have opened and been removed, add the
drained canned clams and the parsley. Also add the cooked, drained linguine
at this time. Cook the mixture for 2 minutes. Check the seasoning, adding
salt if necessary. Transfer the pasta and sauce to a serving bowl. Top with
littleneck clams and serve.
* Discard any clams that have not opened after sufficient amount of cooking,
as they may not be safe to eat.