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: Kosher salt; 12 ounces linguine; 3 tablespoons extra-virgin olive oil; 3 cloves garlic, thinly sliced; 2 anchovy fillets; 1/2 teaspoon red pepper flakes; 1/2 teaspoon dried oregano; 1/2 cup dry white wine; 1 28 -ounce can whole San Marzano tomatoes, crushed by hand; 1 1/4 pounds littleneck clams (about 16), scrubbed; 12 ounces chopped clams (drained if canned); 1/2 cup chopped fresh parsley

Servings: persons

Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs; drain and set aside.
3
Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat.
4
Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute.
5
Add the wine and cook until reduced by half, about 3 minutes.
6
Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
7
Add the whole clams; cover and cook until they just begin to open, about 3 minutes.
8
Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open).
9
Add the pasta and the remaining 1 tablespoon olive oil; toss to combine.
10
Season with salt.
11
Photograph by Antonis Achilleos

120

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: Kosher salt, 12 ounces linguine, 3 tablespoons extra-virgin olive oil, 3 cloves garlic, thinly sliced, 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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