MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linguine & Clams w/Fresh Red Sauce
Categories: Pasta, Seafood, Vegetables, Cheese, Herbs
Yield: 4 servings

Salt & black pepper
1 lb Linguine
2 tb Extra-virgin olive oil
1 lb Cherry tomatoes
3 cl Garlic; thin sliced
12 oz (2 cans) whole clams; juices
- reserved
2 tb Unsalted butter
1/2 c Fresh grated Parmigiano-
- Reggiano; more as garnish
1/2 c Chopped fresh curly or flat
- leaf parsley; more as
- garnish
Red-pepper flakes; garnish
- (opt)

Bring a large pot of salted water to a boil over high
heat. Cook the pasta according to package directions
until 3 minutes shy of al dente. (It will finish cooking
in the sauce; pasta should be toothsome but not
crunchy.) Reserve 1 cup of the pasta cooking water, then
drain pasta.

Meanwhile, once pasta is cooking, in a large skillet,
heat oil over medium. Add tomatoes, season with salt and
pepper, and cook, stirring occasionally, until they
soften and start to pop, about 5 minutes. Stir in garlic
until fragrant, about 1 minute.

Add reserved clam juice (you should have about 1 cup)
and stir to scrape up any browned bits on the bottom of
the skillet. Add sauce, pasta, 1/2 cup of the pasta
water and the butter back to the large pot, and cook,
stirring vigorously, until sauce is thickened and pasta
is al dente, about 3 minutes. Stir in ¼ cup more pasta
water if a thinner sauce is desired.

Turn off the heat and stir in the clams, cheese and
parsley. Season with salt and pepper.

Divide pasta among bowls and garnish with cheese,
parsley, black pepper and red-pepper flakes, if using.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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