Linguine with Clam Sauce

Linguine with Clam Sauce
Photo by Marcus Nilsson

Ingredients

  • 3 beefsteak tomatoes, diced
  • 1 pound dried linguine
  • ¼ cup fresh tarragon, chopped
  • ¼ teaspoon red pepper flakes
  • 20 clams (such as littleneck or Manila), rinsed
  • 1 cup dry white wine
  • Kosher salt
  • + 3 more ingredients
    • 1 clove garlic, thinly sliced
    • 3 tablespoons extra-virgin olive oil
    • Crusty bread (optional)

Cook the linguine according to the package directions. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and 3/4 teaspoon salt and bring to a boil. Add the clams, cover, and cook until they open, 5...

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Comments

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