...a delicious hearty sauce poured over De Cecco linguine...
What you need:
1/3 cup EVOO
1/2 cup dry white wine
8 medium ripe tomatoes blenderized
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium red onion chopped
6-7 cloves of garlic rough chopped
3 local red chilies (one chopped, 2 slit lengthwise and discarded before serving)
200 grams shucked clams
1/2 cup chopped parsley
What you do:
Saute onion, garlic and chilies until garlic is light brown. Add tomatoes, wine, salt and pepper. Bring to a boil and reduce heat to simmer uncovered (about 20 minutes). When sauce reaches desired consistency, add clams to heat through and half the parsley. Pour over linguine and mix in remaining parsley. Serve with parmesan.