Terra Americana

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.