Name: Linguine with Red Clam Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces linguine; 3 tablespoons extra-virgin olive oil; 3 cloves garlic, thinly sliced; 2 anchovy fillets; 1/2 teaspoon red pepper flakes; 1/2 teaspoon dried oregano; 1/2 cup dry white wine; 1 28-ounce can whole San Marzano tomatoes, crushed by hand; 1 1/4 pounds littleneck clams (about 16), scrubbed; 12 ounces chopped clams (drained if canned); 1/2 cup chopped fresh parsley

Directions

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19m Easy 98%

CLASS

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Linguine with Red Clam Sauce

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