Linguine with Rachs Cupboard Red Clam Sauce Recipe

Name: Linguine with Rachs Cupboard Red Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound linguine; 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan; 1 tin flat anchovy fillets, 2 ounces, drained; 1/2 teaspoon red pepper flakes (eyeball it in your palm); 1/4 teaspoon dried oregano leaves, a couple of pinches; 1 teaspoon dried thyme leaves, 1/3 palmful; 5 to 6 garlic cloves, finely chopped; 1 small onion, finely chopped; 1/2 cup dry red wine, a couple of glugs; 2 14-ounce cans whole baby clams in juice; 1 28-ounce can crushed tomatoes; Black pepper; 2 handfuls of chopped fresh flat-leaf parsley; Lemon zest, for garnish

Servings: persons

Salt
1 pound linguine
3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
1 tin flat anchovy fillets, 2 ounces, drained
1/2 teaspoon red pepper flakes (eyeball it in your palm)
1/4 teaspoon dried oregano leaves, a couple of pinches
1 teaspoon dried thyme leaves, 1/3 palmful
5 to 6 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup dry red wine, a couple of glugs
2 14-ounce cans whole baby clams in juice
1 28-ounce can crushed tomatoes
Black pepper
2 handfuls of chopped fresh flat-leaf parsley
Lemon zest, for garnish

1
Bring a large pot of water to a boil for the pasta.
2
Salt the water, add the pasta, and cook to al dente.
3
Heat a large, deep skillet over medium-low heat.
4
Add the EVOO, then add the anchovies and melt them into the oil.
5
Next, add the red pepper flakes, oregano, thyme, and garlic.
6
Cook the garlic for a minute, then add the onions, raise the heat to medium, and cook, stirring frequently, for 3 to 4 minutes, until the onions begin to get soft.
7
Add the wine and cook it for a minute, then stir in the clams, adding the juice from one can (drain the other before you add the clams).
8
Stir to combine and cook down the juice a minute or so to concentrate the flavor.
9
Stir in the crushed tomatoes and season with salt and pepper (theres so much anchovy and clam in this sauce you may not need salt at alltaste to test it).
10
Drain the linguine well and add it to the sauce in the skillet.
11
Add half the parsley and toss the pasta with the sauce.
12
Adjust the salt and pepper and plate the pasta, garnishing it with the extra parsley and a little lemon zest.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salt, 1 pound linguine, 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan, 1 tin flat anchovy fillets, 2 ounces, drained, and more.

Yes, Linguine with Rachs Cupboard Red Clam Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine with Rachs Cupboard Red Clam Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions