Serves 4 Difficulty
1 Tablespoon olive oil 1 cup sweet onion, chopped 4 garlic cloves, minced 2 cups plum tomatoes, seeded & chopped 1 Tablespoon fresh parsley, chopped 1/4 teaspoon crushed red pepper 2 Tablespoon water 36 little neck clams 1/8 teaspoon salt 4 cups hot cooked linguine rice pasta, (about 8 ounces uncooked pasta)
Heat olive oil in medium skillet over medium high heat. Add onion and garlic and saute 2 minutes. Add tomato, parsley and crushed red pepper, cook 3 minutes, set aside.
In a large dutch over, cover and cook clams in water, over medium high heat, until shells open. Remove clams from pan, and reserve 3/4 cup cooking liquid. Discard any unopened shells. Cool clams. Remove meat from shells. Place cooking liquid in pan over medium high heat and reduce to 1/2 cup. Add clams, cooking liquid, and salt to tomato mixture. Serve clam sauce over pasta.