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Linguine with Clams and Tomatoes

pasta, shellfish

1 teaspoon oil
1 teaspoon butter
1 large onion; chopped
1 clove garlic; minced
1 can (10 oz) baby clams
1/2 cup white wine
1 can (19 oz) tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces linguine
1/4 cup Parmesan cheese; freshly grated

In saucepan, heat oil and butter over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Drain baby clams, reserving ¼ cup of the liquid. Set clams aside; add liquid to saucepan. Add wine, cook, stirring occasionally, for 2 minutes or until reduced slightly. Add tomatoes, oregano, basil, salt and pepper breaking up tomatoes into small pieces; cook for about 10 minutes or until thickened. Add clams; cook until steaming hot. Meanwhile, in saucepan of boiling water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add clam mixture and toss to coat. Serve sprinkled with Parmesan cheese.

Contributor: Canadian Living Magazine (September, 1996)

Yield: 4 servings

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