Linguine with Red Clam Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
501 kcal
-
Course
Main Course
-
Cuisine
American
Linguine with Red Clam Sauce
Description
This recipe prepares linguine pasta according to package instructions to achieve al dente texture. Canned chopped clams and fresh clams are prepared by draining or cleaning, respectively. Olive oil and minced garlic warm gently before adding the clams. Fresh clams cook covered over medium heat until shells open, indicating doneness, and any unopened clams are discarded. The marinara sauce is then added and simmered for about 10 minutes to integrate the seafood flavor into the tomato base. Seasoning with salt and black pepper refines the taste. The result is a red clam sauce with a briny depth from the clams and a tomato-driven richness. Pasta is served topped generously with the sauce, combining tender noodles with a savory seafood accompaniment.
The recipe suggests saving clam broth to use for enhanced seafood flavor and recommends pasta shapes such as linguine, fettuccine, or spaghetti that hold sauce well. Care must be taken to avoid overcooking fresh clams to maintain their texture.
Optionally, a splash of dry white wine may be added after garlic sautéing for added layers of flavor, enriching the sauce subtly without overpowering the clam character.
Ingredients
- 12 ounces chopped clams canned or use fresh
- 1/2 pound clams fresh
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic minced
- 18 ounces marinara sauce
- salt to taste
- black pepper to taste
- 1 pound pasta linguine or similar
Instructions
- Prepare pasta according to the package instructions.
- Drain cans of clams or clean the fresh clams.
- Heat olive oil in a heavy bottom pot over medium heat.
- Add garlic and clams.
- If using fresh clams, lower the heat, cover, and wait until all clams are open. Discard unopened clams.
- Add sauce and simmer for 10 minutes.
- Season with salt and pepper or any other seasoning you like.
- Serve red clam sauce over the pasta.
Notes
- Keep the clam broth separated when draining canned clams to incorporate its flavor into the sauce or reserve for other seafood dishes.
- Use chopped canned clams for more even distribution of clam pieces throughout the sauce.
- Choose linguine, fettuccine, or spaghetti pasta shapes that effectively hold the sauce for balanced bites.
- Overcooking fresh clams can make them tough; remove clams promptly as soon as their shells open.
- Consider adding ¼ cup dry white wine after sautéing garlic for an extra depth of flavor in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 92g | 31% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 6mg | 2% |
| Sodium | 803mg | 33% |
| Potassium | 675mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 49mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
