Linguine with Red Clam Sauce

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.

Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.


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4.5 21
I made this today for lunch.  It is excellent.  I used fresh garlic and added chopped chives to garnish.   It was excellent. item not reviewed by moderator and published
I mad this this past Sunday with Quahogs I dug that morning. I used about 30 2-3" clams and nearly doubled the recipe. Tip: Put the clams in the freezer for about an hour before shucking them, the open just enough to make opening them much quicker. I added my Quahogs without shells at the point when the sauce get to it's final boil. I used about 1/2 tsp of red pepper to keep the heat good for everyone, I like spicy foods and this was a perfect amount for this dish. I did not cook the Linguine in the sauce and found it to come out great. The 8 people I fed loved this!!! My new Go-To seafood pasta sauce! I always read the reviews here before making any dish and they paid off here. item not reviewed by moderator and published
When I first made it I included salt in the recipe but it was too salty then the second time I left it out and it was very good. item not reviewed by moderator and published
I am not a cook but I made this for the first time and it was the best clam sauce I ever had. Delicious item not reviewed by moderator and published
Loved this dish! Easy to make and everyone loved it. I had some cherry clams left over from the night before after making baked clams ( they are bigger than little necks so instead of adding them to the sauce I put clams in a 400 degree oven for two minutes until they just opened then took them out of shells chopped them up and added them to sauce with some extra bottled clam juice. I used whole wheat pasta which I added at the end with the parsley. I found that when adding pasta too early it soaks up too much of the sauce. item not reviewed by moderator and published
Putting the clams in at the same time as the pasta is a terrible idea. In fact there is another Emeril recipe for a similar dish which properly adds the clams to the sauce first and only later adds the pasta to the mix. The problem with this version is that if you've kept the clams cold it can take a long time for them to open and release their liquid. By that time the bottom of the pan will have gotten scorched and the pasta overcooked. item not reviewed by moderator and published
Such a great recipe! It ended up being a little dry in the last 5 mins of simmering, So I added a little more cooking wine, and a little canned fra diablo sauce. I also used spinach linguini, and all was great. My fiance was very happy and ate at least a half pound to himself! Haha. item not reviewed by moderator and published
Yum. Turned out great even young kids liked it item not reviewed by moderator and published
Fantastic and easy! I would highly suggest cooking the pasta until alomost done and setting aside until the clams are open, then tossing last. Not enough liquid and pasta ends up sticking/burning a bit while you wait for the clams to open, which is more like 10-12min if they were refrigerated. I also added some chopped olives and some precooked italian sausage with the tomatoes and wow, it was awesome. And if you set cooked pasta aside, you can do everything in one big pot. This recipe is a keeper for sure! item not reviewed by moderator and published
A great dish. I had a dinner party and everyone loved it!! item not reviewed by moderator and published

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