Cherry tomato red clam sauce with linguine

  • Salt
  • 400g linguine
  • 3 Tbsp extra-virgin olive oil
  • 5 to 6 anchovies
  • 450g small cherry tomatoes
  • 1 red onion, finely chopped
  • 4 cloves garlic, chopped
  • 0.5 tsp crushed red pepper flakes
  • 2 stems oregano, leaves stripped and finely chopped
  • A handful flat-leaf parsley, finely chopped
  • Black pepper
  • 225ml dry white wine
  • 45g butter, cut into small pieces
  • 1.3kg Manilla clams, scrubbed
  • 110g basil leaves, torn
1) Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.

2) While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 mins.

3) Add wine and reduce for 1 or 2 mins, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 mins.

4) Remove any unopened clams and add pasta to the pan. Toss linguine with sauce for about 2 to 3 mins so the pasta absorbs the flavours. Add basil to pasta and taste to adjust seasonings.

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