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Daily Recipe for 12/27/2000 Recipe for Linguine with Clams & Red Sauce : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Roast Duck, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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4 dozen hard shelled clams, such as littlenecks
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
Pinch of hot pepper flakes
1/2 cup dry white wine
2 pounds ripe tomatoes, peeled, seeded, and chopped
1 tablespoon chopped fresh oregano, or,
1 teaspoon dried
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound linguine

Scrub clams well under cold running water with a vegetable brush.  Discard any open shells that will not close when tapped.  In a large flameproof saucepan over medium low heat, add garlic and hot pepper flakes to pan and cook 30 seconds, or until fragrant, being careful not to burn garlic.  Add wine and tomatoes, and increase heat to medium high.  Boil, stirring occasionally until liquid from tomatoes is reduced by half, 3 to 5 minutes.  Add clams and oregano to pan.  Cover tightly and increase heat to high.  Cook shaking pan frequently 3 to 5 minutes, or until clams open. Discard any clams that do not open.  Season with parsley, salt, and pepper.  Meanwhile cook linguine in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes;  drain.  Pour pasta and sauce into a warmed large bowl and toss together. Pass hot pepper flakes on the side.

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