Cherry tomato red clam sauce with linguini

  • Salt
  • 1 pound linguini
  • 3 tablespoons extra-virgin olive oil
  • 5 to 6 anchovies
  • 1 pint small cherry tomatoes
  • 1 red onion, finely chopped
  • 4 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 2 stems oregano, leaves stripped and finely chopped
  • A handful flat-leaf parsley, finely chopped
  • Black pepper
  • 1 cup dry white wine
  • 3 tablespoons butter, cut into small pieces
  • 3 pounds Manilla clams, scrubbed
  • 1/2 cup basil leaves, torn
1) Bring the water to a boil for the pasta, salt the water and cook the pasta just shy of al dente.

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

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

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

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