Linguine With Clam Sauce

• 1 tablespoon olive oil
• 1 cup chopped Vidalia or other sweet onion
• 4 garlic cloves, minced
• 2 cups chopped seeded plum tomato
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon crushed red pepper
• 2 tablespoons water
• 36 littleneck or quahog clams
• 1/8 teaspoon salt
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

1. Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, and saute 2 minutes. Add tomato, parsley, and crushed red pepper; cook 3 minutes, and set aside.
2. Add water and clams to a large Dutch oven over medium-high heat; cover and cook 4 minutes or until shells open. Remove clams from pan, and reserve 3/4 cup cooking liquid. Discard any unopened shells. Cool clams. Remove the meat from shells. Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid, and salt to tomato mixture. Serve clam sauce over pasta.

olive oil, vidalia, garlic, tomato, parsley, red pepper, water, littleneck, salt, hot cooked linguine

Taken from www.myrecipes.com/recipe/linguine-with-clam-sauce-1 (may not work)