Linguine with Red Clam Sauce

• 1 tablespoon olive oil
• 1 cup chopped onion
• 6 canned anchovy fillets, drained, chopped
• 3 large garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 2 14 1/2-ounce cans Italian-style diced tomatoes
• 4 6 1/2-ounce cans chopped clams
• 1/2 cup dry red wine
• 3 tablespoons tomato paste
• 1 pound linguine, freshly cooked
• Chopped fresh parsley
• Grated Parmesan cheese (optional)

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion and saute 3 minutes.
3. Add anchovies, garlic and dried red pepper; saute 2 minutes.
4. Mix in tomatoes with juices, clams with juices, wine and tomato paste.
5. Bring sauce to boil.
6. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
7. Add linguine to sauce and toss to coat.
8. Season with salt and pepper.
9. Transfer to large bowl.
10. Sprinkle with parsley.
11. Serve with Parmesan cheese, if desired.

olive oil, onion, anchovy, garlic, red pepper, italianstyle, clams, red wine, tomato paste, linguine, fresh parsley, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/linguine-with-red-clam-sauce-104174 (may not work)