Name: Clam Linguine (Bucatini Alle Vongole)
Ingredients: Bucatini (linguine or pasta of your choice, one pound, cooked al dente); Canned whole clams in broth (1 10-oz can); Fresh garlic to taste: chopped (grated or pressed); Red or white wine; A cup or so of cherry tomatoes (poked to break the skins so they collapse easier); Red pepper flakes (to taste); Chopped parsley (a few sprigs or more, up to a ½ cup); Some basil leaves; Oregano or thyme; Butter (one stick); Olive oil; Romano or Parmesan cheese (grated); Clam juice (just in case, one bottle)

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Clam Linguine (Bucatini Alle Vongole)

Course: Main Course, Pasta, Seafood

Servings:

Author: Mona Lisa Italian Foods, San Diego CA

Ingredients

Bucatini linguine or pasta of your choice, one pound, cooked al dente
Canned whole clams in broth 1 10-oz can
Fresh garlic to taste: chopped grated or pressed
Red or white wine
A cup or so of cherry tomatoes poked to break the skins so they collapse easier
Red pepper flakes to taste
Chopped parsley a few sprigs or more, up to a ½ cup
Some basil leaves
Oregano or thyme
Butter one stick
Olive oil
Romano or Parmesan cheese grated
Clam juice just in case, one bottle

Instructions

Melt half the butter in the pan on medium heat with garlic and 2 tablespoons oil. When the garlic starts to smell nice, add the tomatoes, oregano, pepper flakes, wine and contents of the clam can.
Add the noodles and let them finish cooking in the sauce, adding parsley and basil along the way. If it starts to dry out, add more wine or clam juice as necessary.
Turn off the heat, stir in grated cheese and the rest of the butter, and serve. But don't serve too hot. People can't control themselves with clam linguine in front of them, and will burn their mouths rather than wait.