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Chopped Clams and Linguine in Wine Sauce

Chopped Clams and Linguine in Wine Sauce:

25 grape tomatoes
8 oz. uncooked linguine
2 tbsp. extra virgin olive oil
3 tbsp. chopped shallot
2 tbsp. minced garlic
1 tsp. red pepper flakes
1 rounded tsp. anchovy paste or 2 anchovy fillets
1 cup white wine
3 (6.5 oz.) cans chopped clams, drained with 3/4 cup juice reserved or
1 lb. tub of fresh clams (rinsed, optional) + 3/4 cup bottled clam juice
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. fresh lemon juice
3 tbsp. butter, cut into 3 chunks
1 tbsp. chopped parsley

Burst tomatoes slightly open by lightly smashing with an unopened can of clams. Set tomatoes aside.

Drop linguine in generously salted boiling water and cook according to package directions until al dente.

While linguine cooks, make sauce: Preheat a 13-inch skillet on medium heat. Add oil. Add shallot, garlic, red pepper flakes and anchovy paste. Cook, stirring occasionally for 1-2 minutes, until shallot is translucent. Stir in wine. Allow to boil for 30 seconds. Add clam juice, salt, black pepper, and  tomatoes. Allow to come to a boil. Cover and reduce heat. If using canned clams, simmer tomatoes for about 4 minutes to cook through. Add clams and cook for a minute, covered. If using fresh clams, add clams and bring to a boil after tomatoes simmers for 2 minutes. Continue to simmer for 2 additional minutes, covered.

Add lemon juice, then butter, stirring to incorporate. Thoroughly drain pasta when cooked. Add to sauce. Stir to combine. Adjust seasoning and lemon juice to taste. Serve with a garnish of chopped parsley.  Makes 2 to 4 servings.