Linguine with Clams in Red Sauce

Method

1. In a pan, combine the clams with parsley stems, a drizzle of extra virgin olive oil, and one garlic clove. Cover and cook until the clams open.
2. Remove the clams and filter the cooking liquid through a fine sieve into a bowl.
3. Clean the pan if needed, then sauté a mixture of chopped garlic and parsley (add chili pepper if desired) in a little oil.
4. Add the blended peeled tomatoes or passata and the filtered clam cooking water. Do not add salt yet.
5. Cook the sauce over medium-low heat, partially covered, until reduced, about 10–15 minutes.
6. Meanwhile, bring a large pot of water to a boil, salt it, and cook the linguine until just under al dente (about 2 minutes less than package time).
7. While the pasta cooks, add the clams to the sauce and keep warm over low heat, without boiling.
8. Drain the pasta and transfer it to the pan with the sauce. Remove the garlic clove if present.
9. Add a generous handful of chopped parsley, toss everything together, and serve immediately.