Steamer Clams with Linguine

Today I went to the fish market (yes, they know me well there!) to get something to prepare for our dinner tonight.  I was delighted to see steamer clams in the display, herring roe and large shrimp already peeled and deveined (yes!)...so I bought all three!  I decided that tonight I would make clams with linguine and save the roe and shrimp for tomorrow when we watch the final game of the ACC tournament.  Wayne and I both like clams with a white sauce, but tonight I gave it a little bit of red and it was delicious!

Ingredients:

1/2 # box Fettuccine 
3 dozen steamer clams (yes this is a lot for 2 people...probably can work for 4...but we "luv" clams!) the clams I bought were pretty clean, just needed a cold water rinse to get a little grit off the shells

1/4 cup olive oil
6 cloves of garlic
1/2 onion, chopped
1 bottle clam juice
2 cups white wine
1 can petite chopped tomatoes
1 cup parsley, chopped
1 tsp. sea salt
Red pepper flakes (I use about 1/2 tsp.)
Shredded Parmesan cheese



1. Start cooking the fettuccine, you want it to be al dente....drain when done.
2. Pour olive oil and heat in large skillet medium heat until hot...not smoking!
3.  Add garlic and onion and cook until onion is translucent.
4.  Add Clam juice and wine and cook until reduced by half.
5.  Add can of tomatoes with juice, parsley,red pepper flakes, salt and cook for 5 minutes.
6.  Add clams and cook until clams open (should take 8-10 minutes)
7.  Combine fettuccine and clam mixture.
8.  Serve in bowls topped with Parmesan with crispy bread and a salad.