Name: Linguine alle Vongole
Total time: 45 min
Ingredients: ¼ cup extra-virgin olive oil; 2 tablespoons unsalted butter; 8 cloves garlic, minced; 6 scallions, sliced; 4 (10 ounce) cans whole clams, with their juice; 1 (28 ounce) can no-salt-added whole peeled tomatoes, with their juice; ¾ cup dry white wine; ¾ cup chopped fresh parsley; 1 ½ teaspoons crushed red pepper; ½ teaspoon ground pepper; 1 (16 ounce) package linguine, preferably whole-wheat

Heat oil and butter in a large pot over medium-high heat. Add garlic and scallions; cook, stirring frequently, until soft, 2 to 4 minutes. Add clams and tomatoes, both with their juice, and wine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally and breaking up the tomatoes, until reduced by one-third, 30 to 35 minutes. Add parsley, crushed red pepper and pepper. Cook, stirring, for 3 minutes more.

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Linguine alle Vongole

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