Ingredients

• 1/4 cup extra virgin olive oil
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped carrot
• 1/3 cup finely chopped celery
• 2 teaspoons finely minced fresh garlic
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1/3 cup dry white wine
• 1 cup finely minced fresh clams with their juice
• 1 2/3 cups pureed canned tomatoes
• 1 chopped fresh hot pepper (or 1/4 t. cayenne)
• fresh ground black pepper
• 1 lb dried linguine
• 4 -6 tablespoons unsalted butter, at room temperature
• homemade toasted breadcrumbs (optional)

Instructions

1. Add the olive oil, onions, carrots, celery, garlic, and parsley in a large straight-sided saute pan.

2. Cook the vegetables over medium heat until soft without browning, about 10 minutes.

3. Add the wine; increase heat, and cook at a brisk boil until most of the wine is evaporated, about 3 minutes.

4. Add the clams, tomatoes, hot pepper, and a generous grinding of black pepper.

5. Bring to a boil, decrease heat, and simmer gently for 15 minutes.

6. Bring a large pot of water to a boil for the pasta.

7. When the sauce is nearly finished, generously salt the pasta water and drop in the linguine.

8. Cook at a rapid boil, stirring frequently, until al dente.

9. Drain pasta and add to the saute pan.

10. Toss with 4 tablespoons of butter, or more to taste.

11. The sauce should be glossy and clinging to the strands of linquine.

12. Serve immediately with the bread crumbs.