Linguine with Clams

In a wide, deep pot over medium-high heat, heat 2 tbsp. olive oil until hot but not smoking. Cook 1 chopped red onion in oil until soft (about 3 minutes); add a pinch of red pepper flakes and 3 cloves minced garlic. Stir and cook 30 seconds; add ¼ cup dry white wine, cooking until liquid almost evaporates. Add 4 cups stock and 1 lb. dried whole wheat linguine; bring to a boil and cook 3 minutes. Add 2 lbs. cleaned clams and 1 pint cherry tomatoes; cover pot. Cook, scraping bottom of pan occasionally, until pasta is just tender and clams open (5-7 minutes). Discard any clams that do not open. Garnish with fresh Italian parsley, lemon zest, shaved Parmesan cheese, a drizzle of oil, lemon wedges, another pint of cherry tomatoes, a few grinds of sea salt and lots of pepper to taste.

In a large saucepan, combine 750 ml wine, 1 cup sugar and a cinnamon stick; bring to a boil, stirring to dissolve sugar. Boil until reduced to 1 cup (18-25 minutes, depending on the size of the pan and how vigorously it boils); cool completely. Cover and chill until cold. Segment 8 navel oranges; drizzle with 1-2 tbsp. red wine syrup and sprinkle with pepper, if desired (cover extra syrup and refrigerate up to 3 weeks).       

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