Linguine With Clam Bolognese - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1/3 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
2 teaspoons finely minced fresh garlic
1 tablespoon finely chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 cup finely minced fresh clams with their juice
1 2/3 cups pureed canned tomatoes
1 chopped fresh hot pepper (or 1/4 t. cayenne)
fresh ground black pepper
1 lb dried linguine
4 -6 tablespoons unsalted butter, at room temperature
homemade toasted breadcrumbs (optional)

Preparation

Add the olive oil, onions, carrots, celery, garlic, and parsley in a large straight-sided saute pan.
Cook the vegetables over medium heat until soft without browning, about 10 minutes.
Add the wine; increase heat, and cook at a brisk boil until most of the wine is evaporated, about 3 minutes.
Add the clams, tomatoes, hot pepper, and a generous grinding of black pepper.
Bring to a boil, decrease heat, and simmer gently for 15 minutes.
Bring a large pot of water to a boil for the pasta.
When the sauce is nearly finished, generously salt the pasta water and drop in the linguine.
Cook at a rapid boil, stirring frequently, until al dente.
Drain pasta and add to the saute pan.
Toss with 4 tablespoons of butter, or more to taste.
The sauce should be glossy and clinging to the strands of linquine.
Serve immediately with the bread crumbs.