Description
Linguine with Red Clam Sauce is a classic Italian-American seafood dish featuring tender linguine pasta tossed in a vibrant tomato-infused sauce enriched with fresh clams, garlic, olive oil, and white wine. Ready in under 30 minutes, this recipe offers a perfect balance of rich, savory, and fresh flavors, making it ideal for both elegant dinners and cozy meals at home.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Seafood
- 2 pounds fresh clams (littlenecks or manila)
Sauce
- 1 can (28 ounces) crushed tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the clams: Scrub and soak the fresh clams in salted water for about 20 minutes to remove any sand. Steam the clams in a hot pan with white wine until they open, reserving the clam juice for later use in the sauce.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Drain the pasta, saving some of the cooking water to adjust sauce consistency if needed.
- Make the red clam sauce: In a large skillet, heat olive oil and sauté minced garlic until golden and fragrant. Add crushed tomatoes, reserved clam juice, and red pepper flakes. Let the sauce simmer gently for 10 minutes to allow the flavors to meld together.
- Combine pasta and sauce: Add the cooked and drained linguine to the skillet with the simmered sauce. Toss gently to coat the pasta thoroughly, adding reserved pasta water as needed to achieve a silky, cohesive texture.
- Add clams and garnish: Discard any unopened clam shells and add the opened clams to the pasta mixture. Season with salt, black pepper, and freshly chopped parsley. Serve the dish immediately while warm and aromatic.
Notes
- Use the freshest clams possible for the best flavor and texture.
- Reserve and use the clam steaming liquid to enhance the sauce’s seafood taste.
- Avoid overcooking the linguine; al dente texture ensures sauce clings well and improves mouthfeel.
- If the tomato sauce tastes too acidic, add a pinch of sugar to balance the flavors.
- Opt for high-quality olive oil to boost aroma and richness without overpowering the delicate clams.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg