Linguine with White or Pink Clam Sauce

Name: Linguine with White or Pink Clam Sauce
Ingredients: 3 dozen cherrystone clams, or 1 dozen cherrystone clams plus two 6 ½-ounce cans chopped clams (no preservatives added); 1 clove garlic, peeled and crushed; 1 cup olive oil; 1 cup reserved clam broth (see step 1, below) or 1 cup bottled clam juice; ¼ cup dry white wine; Pinch dried oregano; 1 pound linguine; 10 sprigs parsley (leaves only), chopped; 1 14-ounce can Italian tomatoes, drained and lightly hand-crushed (optional: for pink clam sauce only)

"If pink clam sauce (marechiare) is desired, add tomatoes during step 2 when the clams are added...."

INGREDIENTS

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3 dozen cherrystone clams, or 1 dozen cherrystone clams plus two 6 ½-ounce cans chopped clams (no preservatives added)

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1 clove garlic, peeled and crushed

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1 cup olive oil

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1 cup reserved clam broth (see step 1, below) or 1 cup bottled clam juice

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¼ cup dry white wine

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Pinch dried oregano

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1 pound linguine

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10 sprigs parsley (leaves only), chopped

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1 14-ounce can Italian tomatoes, drained and lightly hand-crushed (optional: for pink clam sauce only)

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