Clams Kokkinisto

• 14 cup onion, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil, divided
• 1 (14 ounce) can diced tomatoes, un-drained
• 0.5 (6 ounce) can tomato paste (I freeze the other half in a snack-sized ziploc)
• 1 (6 1/2 ounce) can clams, undrained
• 1 (6 1/2 ounce) can clams, drained (I freeze the juice in a sandwich-sized ziploc to use in other recipes...you get about 1/2 cup worth)
• 2 bay leaves
• 12 teaspoon crushed red pepper flakes
• 1 teaspoon oregano
• salt and pepper
• 2 ounces feta cheese, crumbled
• 8 ounces linguine, cooked (I used whole wheat)

1. In a large saucepan, saute the onion, celery, and garlic in 1 tablespoon of the olive oil.
2. Stir in the tomatoes, tomato paste, and clam juice.
3. (Put clams in refrigerator while the sauce simmers; they'll get tough if added now they're pre-cooked.
4. ).
5. Season with bay leaves, red pepper flakes, oregano, and salt and pepper.
6. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in color and the sauce thickens.
7. Stir in remaining 1 tablespoon olive oil and clams near the end of the cooking time.
8. Serve over linguine and top each serving with feta cheese.

onion, celery, garlic, olive oil, tomatoes, tomato paste, clams, bay leaves, red pepper, oregano, salt, feta cheese, linguine

Taken from www.food.com/recipe/clams-kokkinisto-402373 (may not work)