Categories: Main Dish, Pasta Sauce, Seafood

Ingredients

• 12 ounces linguine
• 6 tablespoons olive oil, divided
• 1/2 cup thinly sliced garlic (yes, that is correct)
• 1 (28 ounce) can whole tomatoes
• 4 tablespoons tomato paste
• 1 cup clam juice (fresh if you can get it)
• 1/2 cup shredded fresh basil
• 1 1/3 cups coarsely minced clams (fresh shucked, if possible)
• 4 teaspoons minced parsley

Directions

1. Put the linguine in a large pot of boiling salted water; cook until pasta is al dente (8-9 minutes).

2. While the pasta is cooking, add 4 tablespoons olive oil to a wide saucepan over medium-high heat.

3. Add in the garlic and stir/saute for about 3 minutes or until the garlic is golden brown.

4. Immediately start adding tomatoes by crushing each one in your hands over the saucepan (do not use the tomato liquid left in the can).

5. When all the tomatoes are added, stir in the tomato paste; blend well.

6. Simmer for 2 minutes.

7. When the pasta is read, drain into a colander.

8. Pour clam juice into the tomato mixture over high heat.

9. Add in the basil.

10. Place the empty pasta cooking pot over med-high heat and add in the remaining 2 tablespoons olive oil.

11. Add in the clams; cook for 30 seconds, stirring.

12. Return the pasta to the pasta pot, stirring to mix in the clams for about 30 seconds.

13. Add in the tomato clam mixture to the paste, stirring well to mix.

14. Cook for 1 minute; adjust seasoning to taste with salt and pepper.

15. Divide mixture between 4 wide, shallow bowls.

16. Sprinkle 1 teaspoon parsley over each bowl and serve immediately.

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