Clams and Linguini

18-24 cherrystone clams

1 cup white wine

2 cups water

1 lb. linguini

3 cloves garlic

1 onion, finely diced

1 large tomato, chopped

2 Tbsp olive oil

4 Tbsp butter

several dashes Pete’s hot sauce

chopped chives

Steam the clams in the wine and water for about 10 minutes, until clams open. Meanwhile sauté the onion in the butter and oil. Then add the garlic. Set aside. Add a bit of olive oil to the pan and heat to high. Add the tomatoes and hot sauce and sear until caramelized a bit for about 3-5 minutes. Return onion and garlic to pan.

Remove opened clams from broth. Remove clams from shells and dice. Reserve about 1 cup clam broth (salty!) for sauce. Add remaining to pot with enough water to make about 2 quarts. Bring to a boil and cook linguini al dente. Drain linguini and toss in serving bowl with clams, tomato mixture and reserved broth. Top with chopped chives and parmesan cheese.