Linguine with Zesty Red Clam Sauce
(not strictly Italian [it’s a Tom Cruise recipe!] but it is delicious)
Makes about 4½ cups of sauce
Serves 6

Ingredients
Tomato Sauce
½ cup olive oil
¼ cup cloves garlic, crushed
¼ cup capers, undrained
2 cups chopped parsley, plus ½ cup additional for garnish (alternatively use fresh basil leaves as the garnish)
2 cups chopped plum tomatoes
¾ cup fresh lemon juice
¾ cup dry white wine Chenin blanc is my preference
½-1 teaspoon crushed dried red chilli pepper flakes
1 teaspoon salt
1 heaping teaspoon freshly ground black pepper
Pasta
1 pound linguini
Clams
30 littleneck clams, scrubbed
¼ cup chopped garlic
1 cup dry white wine
1 cup vegetable broth or water


Method
To make the tomato sauce:
Heat a large saucepan until it is hot then, add the oil. Add the garlic, capers, and (carefully) the parsley (Stand back because the oil may spatter). Add the tomatoes, lemon juice, wine, pepper flakes, salt, and black pepper. Cook, stirring occasionally, for 15 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until firm but tender (I tend to slightly undercook as the linguini will still continue to cook whilst you amalgamate before serving).

While the pasta is cooking, steam the clams. Place the clams in another large pot with the garlic, wine, and vegetable broth. Cover and bring to a boil over high heat, shaking the pot, until all the shells are open. Leaving the open clams in the pot, drain off all but ¼ cup of the steaming liquid and stir it into the tomato sauce. Cover the clams and keep warm while preparing the rest of the dish.

Drain the linguine and add to the tomato sauce. Cook over high heat for about 4 minutes to heat through.

If you’re being polite: Divide the pasta among 6 heated bowls. Top each serving with 5 clams and garnish with the remaining parsley.

If you’re with good friends serve in a large dish with a bowl for each person and let the battle commence!


By Phil Hitchings - the Grand Prix Gourmet

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