Linguini Puttanesca

Directions

1. 1
   In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets.
2. 2
   Sweat about 30 seconds, until anchovies begin to break down.
3. 3
   Add capers and olives and saute 1 minute.
4. 4
   Deglaze with white wine, add clam juice, let reduce by 1/3.
5. 5
   Add plum tomatoes and thoroughly incorporate.
6. 6
   Add marinara sauce.
7. 7
   Season, to taste.
8. 8
   In separate pot, bring 1 1/2 gallons of water to boil.
9. 9
   Season water generously with salt.
10. 10
    When water is at a rapid boil, add linguini, stir so there is no clumping.
11. 11
    Cook until al dente, about 4 to 5 minutes.
12. 12
    Add cooked pasta to puttanesca sauce and toss.
13. 13
    Garnish with freshly chopped parsley.