Title: Linguine with Spicy Tomato And Clam Juice
Categories: October 199
Yield: 1 servings

1 cn Italian plum tomatoes;
-drained (28-ounce)
4 tb Olive oil
1/2 Red onion; chopped
3 lg Garlic cloves; minced
1/4 ts Dried crushed red pepper
Salt and pepper
2 tb Chopped fresh marjoram or 1
-1/2 teaspoons; crumbled
; dried
2 tb Chopped fresh Italian
-parsley
1 lb Fresh clams
8 oz Linguine

Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil
in heavy large saucepan over medium heat. Add onion and saute until tender,
about 5 minutes. Add garlic and saute until soft, about 4 minutes. Add
dried red pepper and stir 20 seconds. Mix in tomatoes and simmer until
sauce thickens, stirring frequently, about 5 minutes. Season with salt and
pepper. Stir in half of marjoram and half of parsley. Add clams to sauce.
Cover and cook sauce until clams open, about 5 minutes.

Meanwhile, cook linguine in large pot of boiling salted water until just
tender but still firm to bite. Drain well. Transfer to large bowl. Add
remaining 1 tablespoon oil and toss to coat. Pour clams and sauce over,
discarding any clams that do not open. Sprinkle with remaining chopped
fresh herbs.

2 servings; can be doubled or tripled.

Bon Appetit October 1990

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