Recipe courtesy of Scott Conant
From:
Food Network Magazine
Linguine with Red Clam Sauce
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- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 788
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 51 g
- Cholesterol
- 71 mg
- Sodium
- 2183 mg
“This sauce is great with pasta, but it isn’t limited to just pasta!”
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 788
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 51 g
- Cholesterol
- 71 mg
- Sodium
- 2183 mg
Ingredients
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Directions
- Combine 1 gallon cold water and 1/3 cup salt in a large bowl and add the clams. Refrigerate for 1 hour; remove the clams using a slotted spoon.
- Bring a large pot of well-salted water to a boil. Meanwhile, build the sauce base: Add the olive oil to a large high-sided sauté pan and heat over medium-low heat. Add the garlic, anchovies and red pepper flakes. Sauté until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce and simmer until reduced slightly, about 5 minutes.
- Nestle the clams in the sauce, cover and raise the heat to medium-high. Cook until all the clams open, about 4 minutes. Discard any clams that do not open.
- Cook the pasta: Add the linguine to the boiling water and cook until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
- Bring it together: Add the linguine directly to the sauce and toss to coat completely. Finish with more olive oil and top with the parsley.
