Rachael Ray'S Linguine With Red Clam Sauce Recipe

Name: Rachael Ray'S Linguine With Red Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coarse salt; 1 lb linguine; 3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO); 1 (2 ounce) can flat anchovy fillets, drained; 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm; 1/4 teaspoon dried oregano leaves (a couple of pinches); 1 teaspoon dried thyme (one-third palmful); 6 garlic cloves, finely chopped; 1 small onion, finely chopped; 1/2 cup dry red wine (a couple of glugs); 2 (14 ounce) cans baby clams, in juice, 1 can drained; 1 (28 ounce) can crushed tomatoes; salt & freshly ground black pepper; 1/2 cup chopped flat leaf parsley (2 handfuls); 1 teaspoon rated lemon zest, for garnish

Servings: persons

1 teaspoon coarse salt
1 lb linguine
3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO)
1 (2 ounce) can flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
1/4 teaspoon dried oregano leaves (a couple of pinches)
1 teaspoon dried thyme (one-third palmful)
6 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup dry red wine (a couple of glugs)
2 (14 ounce) cans baby clams, in juice, 1 can drained
1 (28 ounce) can crushed tomatoes
salt & freshly ground black pepper
1/2 cup chopped flat leaf parsley (2 handfuls)
1 teaspoon rated lemon zest, for garnish

1
Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
2
While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
3
Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
4
Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.

347

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 15 ingredients. The key ingredients include: 1 teaspoon coarse salt, 1 lb linguine, 3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO), 1 (2 ounce) can flat anchovy fillets, drained, and more.

Yes, Rachael Ray'S 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.

Rachael Ray'S Linguine With Red Clam Sauce

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