Photo: Linguine with Red Clam Sauce Recipe
Ingredients
- 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
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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By LadybugSue
on May 16, 2013
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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.
By MartinFinnucane
on March 27, 2013
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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.
By misscardio311
on November 04, 2012
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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.
Read all 17 reviews