Linguine with red sauce

I don’t know how many times I arrive home, not knowing what I’ll make for dinner.  I usually figure I’ll make dinner out of whatever I have. Sometimes I don’t need much. I often have a can of crushed tomatoes on the counter and an assortment of pasta. Now, if there is a can of chopped clams, hmm, that’s an idea. I also try to keep a can of anchovies around too. That’s enough to make a red clam sauce for pasta.

This is another recipe that is perfect for Fridays in Lent. There are a lot of versions of this. In fact I don’t believe I’ve ever made it exactly the same way twice. This version could actually use more clams, but the last time I made this, I only had one can available. Still, it came out pretty good.

Olive oil

1 onion, chopped very fine

4 cloves of garlic, smashed and minced

Red pepper flakes

4 or 5 anchovy fillets

Adobo seasoning

1-1/2 cups of medium bodied red wine

2 tsp. basil

28 oz. can of crushed tomatoes

6 oz. can of chopped clams

1 lb. linguine, cooked and drained

Preparation

Take a large skillet out and heat it over medium heat. Add enough olive oil to coat the bottom of the pan. Add the onion, garlic and anchovy. Use a knife and fork to break up the anchovy and stir until the anchovy dissolves. Add about a small palm full of red pepper flakes. Continue cooking until the onion has softened but don’t let the onions or garlic brown. I would stir the onions off the heat to avoid browning and then back on the burner. Season the onion heavily with adobo seasoning and then add the red wine. 

Bring the wine to a boil and gently simmer it for about ten minutes, until most of the wine has evaporated. Add the crushed tomatoes and the basil. Stir to mix. and let that simmer another five minutes, stirring often. Add the clams and their liquid and stir. 

Let the sauce simmer for another fifteen minutes, uncovered, while you heat the water and cook the pasta. Stir the sauce often. Taste and adjust for salt and pepper. When the pasta is cooked and drained, you’re ready to serve. 

Serving

Place a mound of linguini on your plate and smother it in lots of sauce. Add a heavy flurry of grated parmesan cheese to that, and liberally sprinkle the linguini with Tabasco. Now set out your homemade bread and butter. Set a bowl of Sicilian olive salad out and a wedge of cheese. Finally a crisp salad with red wine vinegar and extra good olive oil will start the meal on the right foot. Pick out your favorite Italian red wine to wash everything down.