Ingredients
6
canned anchovy fillets, drained, chopped
3
large garlic cloves, chopped
1/2
tsp dried crushed red pepper
2
14 1/2-ounce cans Italian-style diced tomatoes
4
6 1/2-ounce cans chopped clams
1
pound linguine, freshly cooked
Grated Parmesan cheese (optional)
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
2.
Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.
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