Quahogs, the term Native Americans gave to hard-shelled clams, are now being farm-raised. Unlike many clam sauces for pasta that go heavy on the olive oil, this one teems with flavor from the reduced clam stock and vegetables.
1 tablespoon olive oil
1 cup chopped Vidalia or other sweet onion
4 garlic cloves, minced
2 cups chopped seeded plum tomato
1 tablespoon chopped fresh parsley
1/4 teaspoon crushed red pepper
2 tablespoons water
36 littleneck or quahog clams
1/8 teaspoon salt
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
How to Make It
Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add tomato, parsley, and crushed red pepper; cook 3 minutes, and set aside.
Add water and clams to a large Dutch oven over medium-high heat; cover and cook 4 minutes or until shells open. Remove clams from pan, and reserve 3/4 cup cooking liquid. Discard any unopened shells. Cool clams. Remove the meat from shells. Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid, and salt to tomato mixture. Serve clam sauce over pasta.
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