4 Tablespoons olive oil
6 cloves garlic, smashed and chopped finely
2 cups diced plum tomatoes, preferably San Marzano variety
1 cup clam juice (if shucked clams don’t have enough juice, use bottled clam juice)
2 cups chopped clam meat
1/2 cup parsley, chopped finely
2 Tablespoons fresh thyme
salt and freshly-ground black pepper to taste
8 ounces linguine, cooked al dente
Heat olive oil in a large heavy skillet on medium-high. Add garlic when oil begins to look
wavy or shimmery.
Stir until garlic just starts to color and carefully add diced tomatoes.
stirring occasionally, until tomatoes start to break down.
Add clam juice, bring to a boil, reduce
heat to simmer and cook until liquid is reduced by half.
Stir in clams and cook approximately 5 minutes, until clams are cooked but still tender.
Add parsley and thyme.
Taste for seasoning—we like lots of freshly-ground black pepper.
Serve immediately over hot linguine.
Cover and store leftovers in refrigerator.
Copyright © 2011 Stefanie Samara Hamblen