Linguine with Red Clam Sauce

Total Time:
45 min
20 min
25 min

6 servings

  • 2 tablespoons plus 1 teaspoon salt
  • 1 pound linguine pasta
  • 3 tablespoons olive oil
  • 1 cup small-diced onion
  • 2 tablespoons minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 4 pounds littleneck clams, scrubbed clean and picked over
  • 3 tablespoons chopped fresh parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 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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4.4 23
Cook the clams in the sauce WITHOUT THE PASTA. One you see how many don't open so you can discard. Two you can really heat up the sauce. Three you won't over cook pasta trying to cook clams item not reviewed by moderator and published
I agree with the reviewers who put the  clams in to cook and open BEFORE the pasta. Also, a lot less red peppers.  Other wise this recipe is spot on.  Wellll almost....I made this for 2 people so I only used 1/2 lb. pasta and 2 doz clams but I made the same amt of sauce as recipe directs.  We like a lot of sauce.  item not reviewed by moderator and published
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
I added four anchovies right up front with the onions sweating...and just used a pinch of the crushed red pepper. otherwise all else same. Clams took about ten minutes to open. OH my this was really good. Its a keeper for me. Tasted wonderful! item not reviewed by moderator and published
This recipe was sooooo good! Easy too. Unbelievable taste for so little effort. I will make this again. item not reviewed by moderator and published
I improvised with ingredients based on what I had in the pantry- I used 1 small can of diced tomatoes and a pint of fresh sliced grape tomatoes, 3 cans of diced clams and a can of tomato sauce instead of paste. I did use the wine. It was delicious and super-easy to make. I'll use fresh clams for a special occasion. It was a bit spicy. Liked it a lot! item not reviewed by moderator and published
I had to modify this recipe somewhat because I made fresh linguine to accompany it (tossed the linguine in at the end rather than partially cooking it). I also used crushed tomatoes instead of diced b/c I wanted a bit of a thicker consistency. This, coupled with the fresh pasta, was outstanding. Definitely a keeper! item not reviewed by moderator and published
This was my first time ever cooking with clams and I was a little nervous. However, this was so easy and so great!! However, make sure you ask somebody how to clean clams. I cleaned the outside but I've heard that you should put them in cold water with flour to get any sand that may be inside. The flavor was awesome and not too greasy. We used whole wheat linguine which was awesome. If you use pre-cut garlic out of the jar, only use 1 Tbs of garlic. A definite do again!!! item not reviewed by moderator and published
Next time, I would make it with a little less red pepper. I like spicy, but it was a little too much. Otherwise, this was a great recipe! My husband has already asked for it again! item not reviewed by moderator and published
I didn't use the tomato paste as I prefer a less bold sauce with seafood. Best clam sauce I've ever had. item not reviewed by moderator and published
I am not the greatest cook, but I made this tonight for my husband and I, and It was AMAZING! We loved it and my husband is very picky and critical of my cooking so I did well! I ended up using a little less red pepper flakes because my husband dosn't like it too spicy, but if you want an extra kick, go for the tablespoon! My only problem was that a lot of my clams didn't open up all the way which was a little dissapointing. Maybe I should have left them in for longer? Otherwise...PERFECT!! item not reviewed by moderator and published
i omitted the wine, but kept everything else more or less the same. so good and the clams looked great. they opened up in the covered pan right when they were supposed to. thanks! item not reviewed by moderator and published
added 2 tbsp butter with evoo and portabella shrooms with onions, added half cup red zin with another half cup white pino, more parsley, and it was good! no wait, grande! item not reviewed by moderator and published
pretty good item not reviewed by moderator and published

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Recipe courtesy of Giada De Laurentiis