Linguine in a Spicy Tomato And Clam Sauce

This is one of those recipes I pull out at the last-minute, you know, the dinner that was somehow forgotten.  This rarely happens at my house simply because my job is food.  But there are weeks so busy with four different schedules that on occasion planning dinner escapes my memory bank.

I love it when I can pull this meal together in a matter of minutes and serve it up piping hot, usually to the astonishment of my family.  A rich delicious tomato sauce simply prepared with a few flavorful and  spicy ingredients, served over delicious Italian linguine.  Just writing this is making me hungry!  

If clams aren’t your thing, just leave them out or substitute with your favorite Italian sausage.  My youngest gal loves this sauce and still believes the clams are chicken.  Works for me!

Keep dinner simple … enjoy the flavors of life!

Serves 4

Ingredients

1 lb linguine, cooked (or use your favorite gluten-free pasta)

1 can anchovy?s in olive oil

6 garlic cloves, finely chopped

1 small onion diced

1 cup dry red wine

1 cup baby clams (purchase high quality canned whole baby clams)

1 28 Oz can fire roasted crushed tomatoes or tomato sauce (or two 14 oz cans)

Pinch of red pepper flakes

Zest of one lemon (and a squeeze or two)

1 tablespoon fresh Italian parsley, chopped

Salt and pepper to taste

½ cup fresh grated or shredded parmesan or Romano

Directions

While the pasta is cooking, heat a little olive oil in a deep skillet over medium heat.  Sauté the anchovies until they dissolve into the oil. 

Add the onions and sauté until wilted.  Add the garlic and sauté for a minute or two until aromatic.  Add the canned clams and stir.

Turn the heat to medium high and stir in the wine.  Let the wine reduce until it?s almost completely evaporated.

Turn down the heat to medium low and stir in the tomatoes, pinch of red pepper and zest of one lemon.  Let the sauce simmer for a few minutes to thicken and deepen in flavor.  If I have time, I like to let the sauce gently simmer for about 15 minutes.  But if time is of the essence the sauce will be great without the slow simmer.

Taste the sauce for seasoning, adding salt and pepper as desired.  If needed, give a squeeze of lemon to the sauce and stir.

You can either plate the pasta into four bowls and ladle sauce over top, or mix the pasta with the sauce and serve on a large platter. 

Garnish with Italian parsley and grated parmesan cheese.