Linguine with Red Clam Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
778 kcal
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Course
Main Course
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Cuisine
Italian
Linguine with Red Clam Sauce
Description
This recipe begins by sautéing garlic and anchovies in olive oil until fragrant, then adding crushed red pepper flakes for a touch of heat. Fresh littleneck clams are steamed in white wine until they open, infusing the sauce with their briny essence. After removing the clams, tomato paste and crushed plum tomatoes are added along with clam juice to create a thickened sauce that simmers gently.
The linguine is cooked very "al dente" and added to the sauce, allowing it to absorb the flavors while being coated evenly. The cooked clams are folded back into the sauce, and fresh parsley adds herbaceous freshness. Salt and pepper adjustments rely on tasting, as the clams and anchovies contribute saltiness. The sauce can be loosened with reserved pasta water if needed.
Serve the dish promptly, as the linguine with red clam sauce is best enjoyed fresh. The recipe yields 4 large or 6 moderate servings, offering a satisfying seafood pasta with a bright tomato base.
Ingredients
- 1 pound linguine or spaghetti
- 3 dozen littleneck clams washed and scrubbed
- 3/8 cup extra virgin olive oil divided
- 3 anchovy fillet mashed
- 6 cloves garlic sliced
- 1/4 teaspoon red pepper flakes optional, to taste, crushed, hot
- 1/2 cup white wine sauvignon blanc, pinot grigio, etc, dry
- 3 ounces tomato paste
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup clam juice
- salt to taste
- black pepper to taste
- 1/4 cup parsley minced
- 2 cups water will not need it all, reserved pasta water
Instructions
- Bring a large pot of water to boil with 2 tablespoons of kosher salt. In a large pan over medium-low heat saute the garlic and anchovies in a ¼ cup of olive oil. Once the garlic turns golden (about 2 minutes) add the crushed red pepper flakes.
- To the same pan add the clams and the white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
- After all the clams have opened (discard any that do not open after 7-10 minutes) turn heat to medium-low and add the tomato paste. Cook for 3 minutes then add the plum tomatoes and 1 cup of clam juice. Bring sauce to a low simmer.
- Meanwhile, cook pasta to very "al dente" in boiling water.
- Add the very al dente pasta to the sauce and turn heat to medium. Thoroughly coat the pasta with the sauce for 1-2 minutes. Taste test and adjust salt and pepper levels if required. If required add a bit of pasta water to loosen up the sauce.
- Finally, add the whole clams to the pasta and mix once more. Turn the heat off and serve in bowls dividing the clams equally. Top each bowl with a drizzle of extra virgin olive oil. Enjoy!
Notes
- The recipe makes 4 large servings or 6 moderate ones.
- No additional salt is recommended before serving due to the saltiness of clams and anchovies; adjust seasoning after tasting.
- Discard any clams that do not open after 7-10 minutes of steaming to ensure freshness.
- Reserved pasta water can be added gradually to loosen the sauce to desired consistency.
- Best eaten immediately as the dish does not store well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 778 kcal
% Daily Value*
| Calories | 778kcal | 39% |
| Carbohydrates | 108.8g | 36% |
| Protein | 33.1g | 66% |
| Fat | 23.8g | 37% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 42mg | 14% |
| Sodium | 1447mg | 60% |
| Potassium | 1070mg | 23% |
| Fiber | 7.4g | 30% |
| Sugar | 16.8g | 34% |
| Calcium | 123mg | 12% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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