Linguini with red clam sauce recipe Share this recipe on Facebook
A simple, delicious, easy to make Italian pasta dish with linguine and clams cooked in a red tomato based sauce. This dish can be ready in 10 to 12 minutes, provided that you cook the pasta and sauce parallel.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 4 - 6
3 Tbsp extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tsp crushed chili flakes (adjust to taste)
1 cup good quality dry white wine
2 Tbsp tomato paste
14 oz (400 g) canned crushed tomatoes
1/4 cup fresh basil (substitute with 1 tsp dried basil)
1/2 tsp dried oregano
Salt and black pepper to taste
3 lb (1 1/2 Kg) (preferably small) clams
1/4 cup flat leaf parsley
1 lb (500 g) linguine
Cook the linguine in a pot of salted boiling water according to directions on the package (the pasta should be cooked al dente, i.e., to the tooth).
In the meantime heat the olive oil in a large skillet or frying pan. Add the onion and saute until tender.
Add the garlic and chili flakes and cook stirring continuously for about 1 minute.
Add the white wine and tomato paste, stir well and cook for 3 to 4 minutes, stirring occasionally.
Add the crushed tomatoes, basil, oregano and season with salt and black pepper to taste.
Bring the mixture to a boil, add the clams, cover and cook for 5 to 10 minutes or until all the clams have opened. Add the parsley and toss well.
When the linguine is cooked drain, add to the saucepan and stir well to coat. Serve immediately.
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