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Linguine with Red Clam Sauce

Linguine with Red Clam Sauce
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Linguine with Red Clam Sauce is a classic Italian-American seafood pasta dish combining tender linguine with a rich, savory red clam sauce made from fresh clams, crushed tomatoes, garlic, white wine, and herbs. This easy, flavorful recipe bursts with ocean freshness and perfectly balances robust tomato acidity with the natural sweetness of clams, making it a delightful meal for weeknights or special occasions.

Ingredients

Scale

Main Ingredients

  • 1 lb fresh clams, cleaned and scrubbed
  • 12 oz linguine pasta
  • 28 oz crushed tomatoes (canned or fresh)
  • 4 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1/2 cup dry white wine
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Clams: Thoroughly rinse and scrub the live clams to remove any sand or grit. Discard any clams that are open and do not close when lightly tapped. Set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine until just al dente, about 9-11 minutes depending on the brand. Reserve 1 cup of pasta water, then drain the pasta.
  3. Sauté Garlic and Prepare the Sauce Base: Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Pour in the white wine and let it reduce by half to intensify the flavor.
  4. Add Tomatoes and Clams: Stir in the crushed tomatoes and bring to a simmer. Add the clams and cover tightly. Cook until the clams open, about 5-7 minutes. Discard any clams that remain closed.
  5. Combine Pasta and Sauce: Add the drained linguine directly into the skillet with the clam sauce. Toss over low heat, adding reserved pasta water a little at a time to loosen the sauce and coat the noodles evenly.
  6. Finish and Serve: Season with salt, black pepper, and red pepper flakes if using. Garnish with chopped fresh parsley and a drizzle of extra virgin olive oil. Serve immediately for the best flavor.

Notes

  • Use fresh clams to achieve the best texture and flavor.
  • Remove the heat as soon as clams open to avoid overcooking.
  • Reserve pasta water to help bind the sauce with the linguine.
  • Adjust seasoning gradually, keeping in mind clams add natural saltiness.
  • Use a large skillet to combine sauce and pasta evenly.

Nutrition

Keywords: linguine, clam sauce, seafood pasta, Italian-American, red clam sauce, seafood linguine, easy seafood recipe, clam pasta

Find it online: https://ninagourmet.com/linguine-with-red-clam-sauce/