Prepare this classic, romantic Italian pasta dish with a rich tomato, garlic and clam sauce topped with extra clams.
2 tbsp olive oil
1 white onion, chopped
3 garlic cloves, chopped
10 tomatoes, skin and seeds removed, cut into quarters
1 small glass (about 150ml/5fl oz) red wine
1 tbsp dried oregano
6 tbsp chicken stock
1 tbsp tomato purée
about 200g/7oz tomato passata
1 small jar of clams in brine, drained (about 65g/3oz drained weight)
1 tbsp chopped fresh oregano
Preheat the oven to 190C/375F/Gas 5.
For the roasted cherry tomatoes, place the tomatoes, still on the vine, into a small roasting tin, drizzle with the olive oil and scatter over the garlic. Season, to taste, with salt and freshly ground black pepper. Roast for 15-20 minutes, or until tender and caramelised.
For the fresh tomato sauce, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes, or until softened and golden-brown. Add the chopped tomatoes, red wine, dried oregano and chicken stock and simmer for 10-12 minutes.
Stir in the tomato purée and enough of the passata to create a rich, thick tomato sauce. Simmer over a medium heat for 8-10 minutes. Stir in the drained clams and oregano and simmer gently for five minutes.
Meanwhile, for the linguine, cook the pasta in boiling, salted water according to packet instructions, then drain and transfer to a mixing bowl. Stir in the butter and parsley and season, to taste, with salt and freshly ground black pepper.
For the clams, put all of the clam ingredients into a small pan, cover with a lid and simmer over a high heat for 2-3 minutes, shaking the pan from time to time, until the clams have opened. (Discard any clams that do not open fully during cooking.) Drain well.
To serve, top the pasta with the tomato sauce and scatter over the fresh clams. Season, to taste, with salt and freshly ground black pepper and garnish with parsley and the roasted cherry tomatoes.
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