Chairman of the Board Linguine with Clam Sauce

• 1/2 cup extra virgin olive oil
• 3 cloves garlic, sliced thin
• Pinch crushed red pepper
• 2 pounds littleneck clams
• 1 cup dry white wine
• 3 cups tomato sauce, recipe follows
• 1/4 cup chopped parsley
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped oregano or basil
• 1 1/2 pounds linguine, cooked to al dente
• Parmigiano-Reggiano cheese, to taste
• 1 loaf crusty bread
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 tablespoons finely chopped garlic
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 2 1/2 cups chopped, peeled tomatoes with juice
• 1/4 cup chopped fresh basil
• 1/2 cup chicken stock
• Black pepper
• Pinch sugar

1. In a hot saute pan, add oil and heat.
2. Add garlic and fry for 2 minutes.
3. Add crushed red pepper and clams and saute for 2 minutes.
4. Add white wine and cook until wine reduces slightly, about 3 minutes.
5. Add tomato sauce and cover and cook until clams open.
6. Add parsley, salt and pepper and oregano or basil.
7. Add pasta to the clam sauce and toss.
8. Pour pasta into a large pasta bowl.
9. Garnish with Parmesan cheese and serve with crusty bread.
10. Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes.
11. Add tomatoes and basil; cook, stirring, 3 minutes.
12. Stir in stock and 18 turns black pepper; simmer 2 minutes.
13. Season with sugar if acidic and cook 1 minute.

extra virgin olive oil, garlic, red pepper, littleneck clams, white wine, tomato sauce, parsley, salt, freshly ground black pepper, oregano, linguine, cheese, crusty bread, olive oil, onion, garlic, salt, white pepper, tomatoes, fresh basil, chicken stock, black pepper, sugar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chairman-of-the-board-linguine-with-clam-sauce-recipe.html (may not work)