Dd's Red Clam Linguine

Wow, this looks so good!  And how exotic is that black pasta!!

 

RED CLAM LINGUINE

 

1 # Manila clams, scrubbed, soaked 30 minutes, drained

2 oz. anchovy (1 TB anchovy oil, 5 anchovy fillets, finely chopped, divided)

2 TB olive oil

4 garlic cloves, chopped

½ small onion, chopped

1 TB tomato paste

1/2 tsp. crushed red pepper

4 oz. can chopped clams, drained; juice reserved

1/3 c. white wine

½ can (15 oz.) fire roasted tomatoes

½ # squid ink pasta, cooked according to package directions, drained

2 TB butter, cut into pieces

2 TB Italian parsley, chopped

Garnish: chopped Italian parsley

 

In a large skillet over medium warm anchovy oil. Add garlic and onion; cook until slightly browned, about 2 minutes. Stir in tomato paste, anchovies and red pepper. Cook, stirring constantly, until warmed through, about 30 seconds. Add clam juice and wine. Bring to a boil. Add fresh clams, tossing to coat in sauce and cook, covered, until clams start to open, 6-7 minutes. Remove clams to a bowl, reserving mixture in pan. (Discard any clams that do not open.).  

Into skillet add tomatoes, canned clams, salt and pepper as desired. Bring to a boil over medium-heat. Reduce heat to low. Simmer, stirring occasionally, until thickened, about 10-12 minutes. Return clams, drained pasta, butter, and parsley to pasta mixture and gently toss until butter has melted and pasta is evenly coated. 

Serve immediately. Garnish with additional parsley as desired. Serves 2-3.