Linguine with Red Clam Sauce Recipe

Name: Linguine with Red Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. olive oil; 4 large cloves garlic; .67 c. dry white wine; 1/2 tsp. dried thyme; Pinch dried red-pepper flakes; 3 c. canned crushed tomatoes in thick puree (one 28-ounce can); 1 c. bottled clam juice; 1 1/4 tsp. salt; 3/4 lb. chopped clams; 13 c. Chopped flat-leaf parsley; 1/4 tsp. fresh-ground black pepper; 3/4 lb. linguine

Servings: persons

1/4 c. olive oil
4 large cloves garlic
.67 c. dry white wine
1/2 tsp. dried thyme
Pinch dried red-pepper flakes
3 c. canned crushed tomatoes in thick puree (one 28-ounce can)
1 c. bottled clam juice
1 1/4 tsp. salt
3/4 lb. chopped clams
13 c. Chopped flat-leaf parsley
1/4 tsp. fresh-ground black pepper
3/4 lb. linguine

1
In a large frying pan, heat the oil over moderately low heat.
2
Add the garlic and cook, stirring, for 1 minute.
3
Add the wine, thyme, and red-pepper flakes; bring to a simmer.
4
Cook until reduced to about 1/3 cup, about 5 minutes.
5
Add the tomatoes, clam juice, and salt.
6
Raise the heat to moderate and bring to a simmer.
7
Cook, stirring occasionally, until thickened, about 10 minutes.
8
Add the clams and bring back to a simmer.
9
Continue simmering until the clams are just done, about 1 minute longer.
10
Stir in the parsley and black pepper.
11
Taste the sauce for salt, and add more if needed.
12
Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
13
Drain and toss with the sauce.
14
Wine Recommendation: A chilled bottle of rose, such as one from Provence in southern France or a dry California version, will be perfect with the saltiness of the clams and broth and the acidity of the tomato sauce.
15
Avoid sweeter white zinfandels.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/4 c. olive oil, 4 large cloves garlic, .67 c. dry white wine, 1/2 tsp. dried thyme, and more.

Yes, Linguine with 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.

Linguine with Red Clam Sauce

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