Linguine with Red Clam Sauce is a great recipe that a quite few people have requested. I though I posted it a long time ago but it must have been the white clam sauce that I remember.
If I recall from my days in the restaurant business, people requested Linguini with White Clam Sauce more than red sauce. Anyway, unlike the white sauce this red sauce recipe has no butter or cheese.
When making this Linguine with Red Clam Sauce recipe remember to use littleneck clams. These clams are a lot more tender and less chewy than the others. Try buying clams that are small to medium in size.
3 Tbls of extra virgin olive oil
1 medium size yellow onion, chopped
2 cloves of garlic, chopped
1 tsp of crushed red pepper flakes
1 cup of white wine
1 small can of tomato paste
1 28oz can of crushed tomatoes
1/4 cup of fresh basil or 1 tsp of dried
1/2 tsp of dried oregano
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
3 pounds of littleneck clams
1/4 cup of Italian flat leaf parsley
1 pound of linguine
Heat the olive oil in a large skillet.
Sauté the onion until tender
Add the garlic and red pepper for about 1 minute.
Add the wine and tomato paste and stir and reduce until wine evaporates.
Add the crushed tomatoes, basil, oregano, salt and pepper.
Bring to a boil then add the clams, cover and cook for5 to 10 minutes until the clams have opened.
Toss in the parsley
In 6 quarts of boiling salted water cook the linguini until al dente. About 7 to 10 minutes.
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