LINGUINE W/RED CLAM SAUCE

LINGUINE W/RED CLAM SAUCE image

Categories Dinner

Number Of Ingredients 12

1/4 cup olive oil
4 large cloves garlic, chopped
2/3 cup dry white wine
1/2 teaspoon dried thyme
Pinch dried red-pepper flakes
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
1 cup bottled clam juice
1 1/4 teaspoons salt, more if needed
3/4 pound chopped clams, drained (about 1 1/2 cups)
1/3 cup chopped flat-leaf parsley
1/4 teaspoon fresh-ground black pepper
3/4 pound linguine

Steps:

In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine, thyme, and red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes. Add the tomatoes, clam juice, and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer. Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed. Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.