Friday nights can be hit or miss. Often I work late and go home feeling like it is just another week night. When they are hits I start with a glass of wine, use a little imagination and end up with a satisfied smile. That's how I created this version of the Portuguese classic. My favorite part is the rice noodle pasta, that will cook itself in the pot with the clams.
- 2 tbsp olive oil
- 1 medium onion, sliced
- 1 garlic clove, crushed
- 1 tbsp Picante Passion
- 1 tsp Fish Sauce
- 2 14 1/2-oz cans diced tomatoes with green peppers, drained
- 1/2 lb un cooked linguica, sliced
- 4 dozen littleneck clams, thoroughly scrubed
- 1 c dry white wine
- 16 oz Rice linguine, uncooked
Warm the olive oil over medium heat in a Dutch oven. Add linguica, onion, garlic, Picante Passion and Fish Sauce. Stir until the linguica begins to brown and onions become translucent. Add the tomatoes and simmer for 5 minutes. Fold in the uncooked pasta and top with clams. Cover pan and simmer until clams open, 5 to 10 minutes. Discard any that do not open. This recipe serves 6.