A healthy pasta dish from Food Network chef Rachael Ray's cookbook Look + Cook.
1 lb. linguine
3 tbsp extra virgin olive oil
1 red onion, finely chopped
4 garlic cloves, chopped
1 pint small cherry tomatoes
1/2 tsp 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 tbsp butter, cut into small pieces
3 lb. Manila clams, scrubbed
1/2 cup fresh basil leaves, torn
Step 1: Bring a large pot of water to a boil, salt the water, and cook the pasta to just shy of al dente.
Step 2: While the water comes to a boil, heat the olive oil in a large pot over medium to medium-high heat. Add the anchovies and melt them into the oil.
Step 3: Add the onions, garlic, and tomatoes to the pot and season with the red pepper flakes, oregano, parsley, and black pepper to taste.
Step 4: Sauté until the tomatoes burst and the onions are soft, 8-10 minutes.
Step 5: Add the wine and reduce for 1-2 minutes, then melt the butter into the sauce and add the clams. Cover the pot and cook the clams until they open, 6-7 minutes.
Step 6: Discard any unopened clams and add the pasta to the pot. Toss the linguine with the sauce for 2-3 minutes so the pasta absorbs the flavours. Add the basil, taste to adjust the seasonings, and serve.
Reprinted with permission from Rachael Ray's Look + Cook (2010 Clarkson Potter).