Linguine With White Clam Sauce

• 1/3 cup extra virgin olive oil
• 1 medium onion, chopped finely
• 6 garlic cloves, finely chopped
• 3/4 teaspoon dried hot red flakes
• 1/4 teaspoon dried basil
• 1/3 cup dry white wine
• 1/3 cup bottled claim juice
• 1 lb. linguine
• 1 can clams (baby)
• 1/2 can diced tomatoes
• 2 tablespoons cold butter, cut into pieces
• 1/3 cup fresh parsley (cilantro or Italian)
• Accompaniments: extra virgin oil for drizzling; extra hot red pepper flakes, parmesean cheese.

1. Precook pasta and keep warm.
2. Heat oil in a 5-6 quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring until golden brown, about 4 minutes. Add garlic, red pepper flakes, basil and cook, stirring ocassionaly until garlic is golden, about 2 minutes. Stir in wine and clam juice plus 1/2 can diced tomatoes and bring to boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes. Add clams and cook for one minute more, then remove from heat and stir in butter until melted.
3. Add cooked pasta to sauce along with fresh parsely and salt to taste, then toss until well combined.

extra virgin olive oil, onion, garlic, dried basil, white wine, claim juice, linguine, tomatoes, cold butter, fresh parsley, virgin oil

Taken from www.epicurious.com/recipes/member/views/linguine-with-white-clam-sauce-1236600 (may not work)