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Linguine With Red Clam Sauce

Italian.Chef's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Canned crushed tomatoes 28 Ounce (1 Can In Puree)
  Dried marjoram/Oregano 1 Teaspoon
  Dried red pepper flakes 1⁄2 Teaspoon
  Drained chopped clams/30-ounce cans drained baby clams, juices reserved 3 Cup (48 tbs)
  Clam juice 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon
  Salt To Taste
  Linguine 1 Pound
  Parmesan cheese 1 Tablespoon, grated

Bring a large pot of water to the boil for the pasta.
Heat the olive oil in a large pot.
Add the garlic and cook over low heat for 2 minutes.
Add the tomatoes, raise the heat to moderate and cook, uncovered, for 10 minutes until the sauce is somewhat thickened.
Add the marjoram, red pepper flakes, clams and clam juice and sugar.
Continue to cook, uncovered, over moderate heat for 5 minutes.
Taste for seasonings, adding additional red pepper flakes if the sauce is not hot enough.
Add salt if desired, though the sauce should not need any because clams and their juice are usually quite salty.
Add salt to the pasta water and cook the linguine at a rapid boil for about 8 minutes or until al dente.
Drain in a colander and transfer to a warm platter or divide among individual plates.
Reheat the sauce if necessary and spoon it over the pasta.
Pass the Parmesan at table.
Note: You should have about 1/2 cup of clam juice from the fresh chopped clams and a much greater quantity from the canned baby clams.

Recipe Summary

Difficulty Level: 
Main Dish

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Linguine With Red Clam Sauce Recipe