Linguine with Clams

Directions

1. 1
   Bring a 8 quarts of water to a boil.
2. 2
   Add salt, olive oil and the linguine and cook according to packaging, approximately 9 minutes.
3. 3
   Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven (or a large lidded pot) set over medium-high heat.
4. 4
   Add chopped onion and season with 1/4 teaspoon salt. Cook, stirring occasionally, for 3 minutes.
5. 5
   Add tomatoes and garlic and cook for another 5 minutes.
6. 6
   Add clams and white wine. Cover the Dutch oven and cook for approximately 5 minutes, or until all the clams have are wide open.
7. 7
   Remove the lid and set heat to high and bring to a boil. Cook sauce until liquid has reduced a little, about 4 minutes.
8. 8
   Once the pasta is done cooking, drain linguine and add to pan with the sauce.
9. 9
   Add butter, chopped parsley and arugula and toss to combine.
10. 10
    Serve pasta in bowls, along with a few clams and, if desired, grated Parmesan cheese.