Mediterranean Linguine

Blanch the tomatoes. To blanch the tomatoes, bring water to a boil. Add salt. Fill a large bowl with ice water. Add tomatoes to boiling water for 1 minute. Remove with a slotted spoon and plunge into ice water for 1 minute. Drain, peel and chop them roughly. (Blanching halts the cooking process and retains color). 

Chop the spring onion into 1/4" rounds. Heat 3 Tbsp. oil in a saucepan over medium heat, add the spring onion and 1 garlic clove. Sauté for 2-3 minutes, then add the chopped tomatoes and a pinch of salt. Cook for 15-20 minutes for a rustic sauce.

In the meantime, add 1/2 cup water, the white wine and the marjoram to a saucepan over high heat. Add the clams and allow to open, then drain them reserving the cooking liquid. Shell the clams and place back in the liquid. Set aside. 

Meanwhile, bring water to boil in a 6 qt. pan and salt.

Dice 1/2 of the chili pepper and chop the remaining garlic clove and a large handful of parsley. In a large sauté pan heat 2 Tbsp. oil over medium-high heat and add the mixture. Cook for 30 seconds, then add the cooking liquid from the clams and bring to a boil.  Add the tomato sauce and cook for 7-8 minutes. Finally, add the clams and cook for 30 seconds. Remove from the heat.  

Add the linguine to the boiling salted water and cook until al dente. Drain with a slotted spoon and transfer the pasta directly to the sauté pan with the sauce. Stir and remove from the heat. Garnish with freshly chopped parsley and serve immediately.