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Clams in Red Sauce Over Linguine

3 dozen Little Neck Clams or Mussels
1 (9 oz.) package fresh linguine pasta
1 (26 oz.) jar  Spicy Red Pepper Sauce
1/2 cup Chianti wine, optional
salt and pepper, to taste
crushed red pepper flakes, optional, to taste


Bring 3 quarts water to a rapid boil over High heat in a large stock pot.

Heat red pepper sauce and Chianti in another 4- to 6-quart stock pot over Medium-High heat. Boil sauce 5 minutes. Optional: Season sauce to your taste with salt, pepper and crushed red pepper as desired.

While sauce cooks, wash clams under cold running water, using a brush to remove any grit from shells if necessary. (Only cook clams which are tightly closed or which will close if the shell is tapped lightly. Discard any open clams.)

Add clams to sauce, cover with a lid and cook 8 to 10 minutes until shells open completely. Stir clams once or twice during cooking time. Remove from heat once clams open.

Just before clams finish cooking, add pasta to boiling water and cook about 3 minutes, according to package directions. Drain and serve immediately topped with clam sauce.

Note: Live clams may be stored in a glass bowl in the refrigerator covered by a moist, clean towel or paper towel up to 2 days

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