Sundried tomatoes and clams are to the Italians what peanut butter
and jelly is to an American kid. They are often combined with meats
and other flavors to create wonderful pasta entrees in Italy.
- 1/2 cup sundried tomatoes
- 1/4 cup proscuitto or ham, chopped
- 3 dozen small manilla clams
- 1/4 cup olive oil
- 1/4 cup onions, minced
- 1 tbsp garlic, minced
- 1/2 cups red bell pepper, diced
- 1/2 cup artichoke hearts, sliced
- 1/4 cup dry white wine
- 1/4 cup shellfish or chicken stock
- 1/3 cup black olives, sliced
- 1 tbsp fresh chopped oregano
- 12 oz cooked linguini
- salt to taste
- red pepper flakes to taste
Pour hot water over sundried tomatoes and let soak 15 minutes to
re-hydrate. Drain and chop. Prepare linguini according to package
directions. Drain and rinse well under cold water. Drizzle with
1 tbsp olive oil to keep pasta from sticking. In a large saute pan,
heat olive oil over medium-high heat. Add onions, garlic, red bell
pepper, and artichoke hearts and saute, approximately 3 - 5 minutes.
Deglaze with white wine. Add shellfish or chicken stock, sundried
tomatoes, proscuitto and olives. Simmer an additional 3 - 5 minutes.
Season to taste using salt and red pepper flakes. Remember, the
flakes are quite hot. Add clams, cover and steam to open, approximately
10 minutes. Reheat pasta under hot water until thoroughly heated
and mix with the clam sauce. Serve hot.