- 1 pound linguine
- 2 tablespoons olive oil
- 1 small onion, chopped
- ¼ teaspoon crushed red pepper
- ½ cup dry red wine
- 3 cups tomato sauce
- 4 6-ounce cans chopped clams in juice
- ⅓ cup finely chopped fresh parsley
- In a large pot of boiling salted water, cook linguine, stirring often, until al dente, about 8 minutes. Drain thoroughly in a colander.
- Heat oil in a deep skillet over medium heat. Add chopped onion and crushed red pepper and cook, stirring often, until softened, about 5 minutes. Stir in red wine and boil until syrupy, about 4 minutes. Stir in tomato sauce and clams with their juice and heat until simmering, about 10 minutes.
- Add cooked pasta and parsley to clam sauce in skillet. Toss to coat pasta thoroughly.
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