The key to this classic pasta dish is using the best-quality white wine you have; contrary to popular belief, the quality of the wine is directly proportional to the quality of the broth. Make it a meal with a crusty warm Italian loaf and a glass of the leftover wine.

　　

Ingredients

Makes 4 servings

　　1/4 cup (1/2 stick) butter

　　2 tablespoons olive oil

　　2 medium onions, chopped

　　6 garlic cloves, peeled and smashed

　　2 medium tomatoes, cored and chopped

　　3 cups dry white wine

　　3 pounds Manila clams or small littleneck clams, scrubbed

　　1/3 cup thinly sliced fresh basil leaves

　　1/4 cup chopped fresh parsley

　　1/4 cup chopped fresh oregano

　　2 pinches dried red pepper flakes

　　8 ounces linguine

　　

Step 1

Melt the butter with the olive oil in a heavy large pot over medium heat. Add the onions and cook until soft, stirring often, about 5 minutes. Add the garlic and stir 1 minute. Add the tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add the white wine and 1 cup of water and bring to boil. Reduce the heat to low, cover, and simmer 20 minutes to blend flavors.

　　

Step 2

Add the clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer the clams to a large bowl; tent with foil to keep warm.

　　

Step 3

Stir the basil, parsley, oregano, and red pepper flakes into broth. Add the linguine. Boil until the pasta is almost tender but still very firm to the bite, stirring often and adding water by tablespoonfuls if too dry.

　　

Step 4

Return clams with any accumulated juices to the pot. Cover and simmer until clams are heated through and pasta is tender but still firm to the bite, about 3 minutes longer. Season to taste with salt and pepper.

　　

Step 5

Transfer the linguine and clam mixture to a large shallow platter and serve.

　　

DO AHEAD

Step 6

The BROTH can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to a boil before adding clams.

　　The Epicurious Cookbook