The Italians call this dish linguine con vongole, which simply means linguine with clams.  The traditional preparation is often prepared with the option of a tomato based red sauce or a wine based white sauce.  In this preparation, we have combined the two, using wine and chicken stock as the base for the sauce, but including fresh tomatoes to add color and acidity.

I was introduced to this dish at an early age, as it is perhaps my mother’s most favorite dish to cook and eat.  I would find myself drawn to the kitchen with smells of garlic, wine, and fresh seafood at least twice a month.  Although it was such a staple in my household, I never tired of the dish, which I attribute to the fact that each “batch”, as my mother called it, varied in it’s outcome.  The best “batches”were always the ones made with the most fresh little neck or manila clams, and contained just the right balance of pork, which could include chorizo or linguisa sausage or bacon.

I like to served the dish in large shallow bowls with plenty of fresh sourdough to dip in the sauce.  A caeser salad makes a great accompaniment to this dish as well.  Do not be afraid to make more than necessary, as this dish is often even better the next day.  Just remove the shells from the clams and cover prior to refrigerating.  Here’s how we make it happen:

• 1/2 large sweet onion – diced
• 4 garlic cloves – roughly chopped
• 3/4 cup chopped Crimini mushrooms
• 1 cup fresh ripe tomatoes – roughly chopped
• 1 lb. Chorizo, Linguisa sausage or bacon
• 3/4 cup white wine
• 2 cups chicken broth, heated
• 1 Tbsp. fresh thyme
• 1 Tbsp. fresh oregano
• 3 Tbsp. butter

• 3 Tbsp. olive oil
• 1 lb. good dry (or fresh) linguine pasta
• Salt and a pinch of red pepper flakes
• 1/4 cup fresh chopped parsley

Set the pasta water to boil prior to beginning the sauce.  By the time your water is boiling and your pasta is cooked al dente, according to the directions on the box, your sauce will be done.

Heat a large, heavy bottomed pan over medium heat.  Add the butter and olive oil and wait until the butter bubbles.  Add the onion and cook it until it begins to soften, then add the sausage (removing any casing) and cook it until it browns.  Add salt and red pepper to taste, but take care to not over spice.  Next add the mushrooms, garlic, oregano, and thyme, and stir to combine.  Cook until all of the vegetables soften.

Add the tomatoes and wine, and allow the wine to reduce for about three minutes on high heat.  Add the heated chicken stock and allow the stock to reduce by half.  At this point, there should be enough liquid to cook the clams, but if there is not, freely add more chicken stock as necessary.

Add clams to the broth.  The clams should be soaked and scrubbed clean so they will not add sandy grit to your dish.  Cover the pan and reduce the heat to medium-low, and allow the clams enough time to open.  Check intermittently and stir.  Once all or almost all of the clams are open, add the cooked pasta directly to pan and stir into the sauce.  If one or two clams are not open, discard them as they are not safe to eat.  Finish the pasta with the fresh parsley and sprinkle with parmesan cheese (optional).  Serves four to six people.