Rick'S Linguine With Clams

• *3 tbs of sea or Kosher salt
• *1 pound of linguine
• *12 to 15 tbs of E.V.O.O
• *6 cloves of garlic
• *1 bag about 50 little neck clams
• *1 tbs of red pepper flakes
• *1 cup dry white wine
• *1 can of San Marzaano Tomatoes, remove from juice and chop.Save juice
• *1 small onion chopped,
• *1 celery heart chopped
• *1/2 cup fresh flat-leaf parsley, coarsley chopped
• *1 Can of chopped clams, drained, or 25 fresh clams shelled and chopped.

1. In a large pot over med heat combile 8 quarts of water to boil and salt. Add linguine and coo to 1 minut short of al dente. pasta should be quite firm.
2. Meanwhile, in a large saute pan over med heat, heat 8 tbs E.V.O.O until hot but not smoking. Add garlic and saute until just golden, 20-30 sec. Add onions and celery and cook until clear.About 5 min.
3. Add clams and 1 tbs of red pepper flakes and saute for a couple of minutes. Add wine, tomatoes with juice, chopped clams, and 1/2 cup of parsely and simmer, until uncovered, just until clams open, about 7-8 min
4. Reserve 1/2 cup of cooking water, than add drained linguine to pan. simmer, tossing occasionally, adding cooking water as needed. cook until linguine is just tender about 1-2 minutes. Remove from heat. add remaining 2 abs parsley, 1 tea red pepper flakes, and E.V.O.O, toss abd coat.

salt, linguine, garlic, neck clams, red pepper, white wine, san marzaano tomatoes, onion, parsley, clams

Taken from www.epicurious.com/recipes/member/views/ricks-linguine-with-clams-50034715 (may not work)