Linguine with Red Clam Sauce

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
  2. 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.
  3. 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.
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