Copyright Thomas Saaristo  All Rights Reserved
Fettuccine with red clam sauce
House salt
1 pound linguine pasta
3 tablespoons olive oil
1 medium onion, diced fine
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup tomato paste
28 ounces canned fire-roasted diced tomatoes
House salt
4 pounds littleneck clams, scrubbed under cold running water
3 tablespoons fresh chopped parsley leaves
2 tablespoons freshly minced tarragon
Extra virgin olive oil

Bring a large pot of well salted water to the boil. Add the pasta, give everything a big
stir, bring the water back to the boil and cook, stirring occasionally, 7 minutes (the
pasta will be undercooked, by design). Remove the pasta to a half sheet pan lined
with a silicone baking mat and cover with foil

Meanwhile, heat a large saute pan over medium high heat for 2 minutes. Add the oil
and heat until shimmering. Add the onion and a pinch of salt and stir to gloss. Add the
garlic and red pepper flakes and cook until the garlic is very fragrant. Deglaze the pan
with the wine and scrape up any fond (don’t worry if there isn’t any) and cook until
reduced by half

Add the tomato paste and cook until it starts to turn into a rust color, 7 to 9 minutes.
Deglaze with the canned tomatoes; season with salt before adding the par-cooked
pasta. Toss to combine and bring the sauce to the boil. Add the clams to the boiling
sauce, cover the pan and cook until the clams open, 7 to 9 minutes. Add the parsley
and tarragon and toss to combine

Dress pasta with a drizzle of Extra virgin olive oil

Serve Fettuccine with red clam sauce hot