Red Sauce Clams And Linguini Recipe

Name: Red Sauce Clams And Linguini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-cans of whole baby clams with juice; 4 bottles of clam juice; 5 cloves of fresh garlic (more if desired); 1/2 tea. of red pepper flakes (more if desired); 1/4 cup olive oil; 1/2 bunch of flat leaf parsley; (chopped)(save 1/4 cup for sauce); 4-anchovies (cut up small); 1-cup of grated parmesian cheese; (save out 1/4 cup for sauce); 1/4 cup tomato paste; 1-jar of bertolli tomato and basil.; 1-pound package of vermicelli noodles

Servings: persons

3-cans of whole baby clams with juice
4 bottles of clam juice
5 cloves of fresh garlic (more if desired)
1/2 tea. of red pepper flakes (more if desired)
1/4 cup olive oil
1/2 bunch of flat leaf parsley
(chopped)(save 1/4 cup for sauce)
4-anchovies (cut up small)
1-cup of grated parmesian cheese
(save out 1/4 cup for sauce)
1/4 cup tomato paste
1-jar of bertolli tomato and basil.
1-pound package of vermicelli noodles

1
Start to bring water to a boil to cook the vermicelli as you begin to make the sauce
2
in a large stock pot put:
3
olive oil
4
red pepper flakes
5
garlic (shopped up.
6
anchovies
7
saute briefly do not burn garlic
8
Next:
9
pour in the 4-bottles of clam juice (stir)
10
stir in the tomato paste
11
stir in the bertolli tomato and basil sauce.
12
stir in the 1/4 cup of grated parmesian cheese
13
stir in the 1/4 cup of chopped flat leaf parsley
14
simmer for about 20 min.
15
about 4-min. before finished put in the 4-cans of clams and bring to a boil.
16
in a bowl place the noodles and pour sauce over and sprinkle with parmesian cheese, parsley and a dash of red pepper flakes

347

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

You need 13 ingredients. The key ingredients include: 3-cans of whole baby clams with juice, 4 bottles of clam juice, 5 cloves of fresh garlic (more if desired), 1/2 tea. of red pepper flakes (more if desired), and more.

Yes, Red Sauce Clams And Linguini 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!

Red Sauce Clams And Linguini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions