Linguine With Clam Bolognese

1. 1

   Add the olive oil, onions, carrots, celery, garlic, and parsley in a large straight-sided saute pan.

2. 2

   Cook the vegetables over medium heat until soft without browning, about 10 minutes.

3. 3

   Add the wine; increase heat, and cook at a brisk boil until most of the wine is evaporated, about 3 minutes.

4. 4

   Add the clams, tomatoes, hot pepper, and a generous grinding of black pepper.

5. 5

   Bring to a boil, decrease heat, and simmer gently for 15 minutes.

6. 6

   Bring a large pot of water to a boil for the pasta.

7. 7

   When the sauce is nearly finished, generously salt the pasta water and drop in the linguine.

8. 8

   Cook at a rapid boil, stirring frequently, until al dente.

9. 9

   Drain pasta and add to the saute pan.

10. 10

    Toss with 4 tablespoons of butter, or more to taste.

11. 11

    The sauce should be glossy and clinging to the strands of linquine.

12. 12

    Serve immediately with the bread crumbs.

* Per serving · 4 servings · Values may vary.