3 lbs. Willapa Manila Clams, 6 finely cubed ripe Plum Tomatoes, 2 small minced Onions, 4 finely minced cloves Garlic, 1 diced green Bell Pepper, 1/2 cup dry White Wine, 1/4 cup Water, 3 tablespoons Tomato Paste, 2 teaspoons Oregano, 2 tablespoons chopped flat Parsley, 3 tablespoons Olive Oil, 10 drops Tabasco, Salt and fresh ground Black pepper to taste, 1 lb Italian Linguine
Heat to boiling 5 quarts water with Salt and 1/4 teaspoon Olive Oil (for the Linguine). Add to medium sauce pan Olive Oil, Tomatoes, Onion, Garlic, Bell Pepper, Oregano, Tomato Paste, Tabasco. Add Linguine to boiling water and cook to 'al dente' consistency about 10 minutes. At medium heat stir for 5 minutes until Onion turns transparent. Reserve. Add White Wine and Water to large sauce pan. Heat to boil. Add Clams. Reduce heat to medium and cook for 5 minutes until Vongole open. Remove Clams from sauce pan. Reserve. Reduce Wine, Water, juice from Vongole to about 5 tablespoons by boiling. Add reduced juice to Tomato mixture. Drain Linguine. Add Tomato mixture and Clam juice to Linguine. Toss lightly. Sprinkle with Parsley. Serve immediately.
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