Food Network: Chairman of the Board Linguine with Clam Sauce

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Chairman of the Board Linguine with Clam Sauce
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1/2 cup extra virgin olive oil
3 cloves garlic, sliced thin
Pinch crushed red pepper
2 pounds littleneck clams
1 cup dry white wine
3 cups tomato sauce, recipe follows
1/4 cup chopped parsley
Salt
Freshly ground black pepper
2 tablespoons chopped oregano or basil
1 1/2 pounds linguine, cooked to al dente

Parmigiano-Reggiano cheese, to taste
1 loaf crusty bread

Directions
In a hot saute pan, add oil and heat. Add garlic and
fry for 2 minutes. Add crushed red pepper and clams and saute for 2 minutes. Add
white wine and cook until wine reduces slightly, about 3 minutes. Add tomato
sauce and cover and cook until clams open. Add parsley, salt and pepper and
oregano or basil. Add pasta to the clam sauce and toss. Pour pasta into a large
pasta bowl. Garnish with Parmesan cheese and serve with crusty bread.

Ingredients
TOMATO SAUCE:
1 tablespoon olive oil

1/2 cup chopped onion
2 tablespoons finely chopped garlic
2 teaspoons salt
1/2 teaspoon white pepper
2 1/2 cups chopped, peeled tomatoes with juice
1/4 cup chopped fresh basil
1/2 cup chicken stock
Black pepper
Pinch sugar

Directions
Heat oil in a large skillet and saute onions, garlic,
salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3
minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with

sugar if acidic and cook 1 minute.