1 pound of linguine (you can use fettuccine or other long shapes too)
2/3 cup olive oil
1 medium onion, thinly sliced
1/2 cup dry white wine
1 8 oz. bottle clam juice
3 cloves garlic, minced
12 roma/pear tomatoes, blanched, peeled, and chopped (Or substitute 1 28 oz. can of Italian whole tomatoes, drained and gently squeezed)
1 banana pepper, roasted, peeled, and chopped
1/2 cup chopped parsley
2 cans chopped clams (approx 6 ounces)
Fresh clams (they usually come in 5 pound bags), use as many as desired
1/2 t. salt
1/4 t. black pepper
Blanch tomatoes in hot water for approximately 2 minutes, until skins begin to split. Cool slightly and then peel, seed, and chop. Or use whole canned tomatoes and drain, gently squeeze individually and then chop. Note that not all the seeds will be removed, but that is OK. Set tomatoes aside.
Cut banana pepper in half lengthwise. Use gloves and remove seeds. Lightly coat outside with olive oil. Broil in oven, about 6-8 inches from heat, until skin is blackened. Cool slightly and peel and chop peppers.
Cook pasta according to package, drain, and toss with 1 T. oil.
In a large saute pan, saute onion in the olive oil until transparent. Add the garlic and stir for one more minute. Add the wine, clam juice, tomatoes, banana peppers, and salt and pepper.
Bring sauce to a boil, reduce, and cook for 20 minutes.
In the meantime, if using fresh clams, add one bottle of beer to stock pot and bring to boil. Add clams and steam with lid on reducing to med-high heat, until opened. May take 8-10 minutes.
When sauce is ready, add canned clams, chopped parsley and stir. Add pasta to pan and heat.
Place desired amount of pasta on plate and top with fresh clams and additional chopped parsley. Enjoy!