Linguine with Sicilian Clam Sauce

• Sea salt
• 1 pound linguine
• Extra-virgin olive oil
• 4 anchovy fillets, chopped
• 6 garlic cloves, shaved
• 1 onion, diced
• 1 teaspoon red pepper flakes
• 1/4 cup capers, drained
• 1 cup hand-torn fresh basil
• 2 (28-ounce) cans whole plum tomatoes, drained
• 48 littleneck clams, scrubbed
• 1/2 cup dry white wine
• Juice of 1 lemon
• Sea salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano cheese (optional)

1. Fill a large pasta pot with water and place over high heat.
2. Add a generous amount of salt and bring to a boil.
3. Add the pasta, stir to separate, and cook for 10 minutes, until al dente.
4. Drain well and toss with a little oil so the pasta doesnt stick together.
5. Heat a 2-count drizzle of olive oil in a large pot and set over medium heat.
6. Add the anchovies, garlic, onion, red pepper flakes, capers, and 1/2 cup of basil.
7. Saute for a minute, until fragrant.
8. Hand-crush the tomatoes to break them up into chunks.
9. Pour them into the pan (be carefulnothing splashes quite like tomatoes) and simmer down the tomatoes until pulpy.
10. This will take about 15 minutes.
11. Nestle the clams in the tomato mixture and toss everything together with a large spoon.
12. Pour in the wine and cover the pot to let the clams steam open, about 10 minutes.
13. Add the linguine; then fold in the remaining basil, lemon juice, and some salt and pepper.
14. Give it a good toss with more olive oil.
15. Serve the pasta family-style on a large platter.

salt, linguine, extravirgin olive oil, anchovy, garlic, onion, red pepper, capers, basil, tomatoes, littleneck clams, white wine, lemon, salt, cheese

Taken from www.epicurious.com/recipes/food/views/linguine-with-sicilian-clam-sauce-372591 (may not work)