Fresh Clam Sauce with Tomatoes and Pasta

Clams with Tomatoes

Serves 2

24 cherry stone  or littleneck clams, scrubbed clean

2 large fresh, ripe tomatoes, diced

2-3 garlic cloves, minced

1/2 chopped medium onion, chopped

1 heaping tablespoon kalamata olive paste

1/3 cup white wine

1/4 cup olive oil

salt and pepper to taste

1/4 cup chopped fresh basil leaves

 8  ounces linguini or other favorite pasta

Heat olive oil in large frying pan and heat. Add onions, stirring until translucent and then add the garlic. Stir one minute more and add all the remaining ingredients except the clams. Allow the sauce to simmer 20- 30 minutes. 

Meanwhile bring a pot of water to a boil for the pasta. Cook enough for 2 (about 3-4 ounces dried linguine)

About 5-10 minutes before the pasta is to be served, add the clams and cover. The cooking time will vary based on the size of the clams and how cold they are when put into the pot. Cook at medium high heat until they open. Uncover and let the sauce cook down briefly to thicken if desired. Add salt and pepper to taste and chopped fresh basil. Take care not to cook too long once the clams have opened. They will get tough.

 Divide the pasta into individual bowls and top with the clams and sauce.

 For larger crowd, use 8-10 clams, 3-4 ounces of dried pasta and one fresh tomato per person. Adjust remaining ingredients accordingly or to taste.