Description
A delicious linguine recipe featuring a savory red clam sauce with garlic, tomatoes, and spices.
Ingredients
Scale
- 1 lb linguine (can sub spaghettini or spaghetti)
- 12 oz chopped clams (2 6 oz cans, use both clams and clam juice)
- 1 tbsp capers
- 3 tbsp olive oil
- 15 oz Italian tomatoes (recommend San Marzano, use tomatoes and juices)
- 3 tbsp tomato paste
- 6 cloves garlic (minced)
- 4–6 Thai chilies
- 1 cup fresh parsley
- 3 tbsp butter
- 1 tsp salt (plus additional to taste)
- 3/4 tsp black pepper (plus additional to taste)
- Parmigiano Reggiano (grated, to your heart’s content)
Instructions
- Bring a large pot of water to the boil, and prepare to cook the linguine to al dente according to your package directions. Time finishing cooking the pasta with when the red clam sauce is finished resting.
- For the red clam sauce, heat up the olive oil on medium-low heat and begin by sautéing garlic and chilies for around 2-3 minutes or until fragrant.
- Add the Italian tomatoes and clams (and their juices) and bring to the boil on medium-high heat. Use a wooden spoon or other utensil to break up the whole tomatoes.
- Lower the heat to a simmer, stir in the capers and tomato paste, and simmer uncovered for around 10 minutes.
- Add butter, half of your Italian parsley, and season with salt and pepper. Stir to combine, then remove from the heat and let stand covered for around 5 minutes.
- Your red clam sauce is now ready to serve with your linguine! Garnish with the rest of the Italian parsley, as well as the real deal Parmigiano Reggiano.
Notes
- Add more salt and pepper to taste as desired.
- Make sure not to overcook the pasta to maintain its texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg