1 pound linguine
3 tablespoons EVOO (extra-virgin olive oil)
5 to 6 anchovies
1 red onion, finely chopped
4 garlic cloves, chopped
1 pint small cherry tomatoes
½ teaspoon crushed red pepper flakes
2 sprigs of oregano, leaves stripped and finely chopped
A handful of fresh flat-leaf parsley leaves, finely chopped
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manilaclams, scrubbed
½ cup fresh basil leaves, torn
Bring a large pot of water to a boil, salt the water, and cook the pasta to just shy of al dente.
While the water comes to a boil, heat the EVOO in a large pot over medium to medium-high heat. Add the anchovies and melt them into the oil.
Add the onions, garlic, and tomatoes to the pot and season with the red pepper flakes, oregano, parsley, and black pepper to taste.
Sauté until the tomatoes burst and the onions are soft, 8 to 10 minutes.
Add the wine and reduce for 1 to 2 minutes, then melt the butter into the sauce and add the clams. Cover the pot and cook the clams until they open, 6 to 7 minutes.
Discard any unopened clams and add the pasta to the pot. Toss the linguine with the sauce for 2 to 3 minutes so the pasta absorbs the flavors. Add the basil, taste to adjust the seasonings, and serve.
Excerpted from Rachael Ray’s Look + Cook by Rachael Ray Copyright © 2010 by Rachael Ray. Photography Copyright © 2010 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.