Linguine and Red Clam Sauce
Pasta, Seafood
Intermediate

Linguine and Red Clam Sauce

Red clam sauce with San Marzano tomatoes and little necks.

"A seafood lover’s dream — tender clams, zesty tomato sauce, and that perfect Italian touch. Now that’s Italian!" - Alexia

35 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb linguine or spaghetti
  • 16 littleneck clams (washed well)
  • 1 cup white wine
  • 1/2 fresh lemon (juiced)
  • 6 cloves fresh minced garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 lb chopped clams (with juice)
  • 4 cups crushed San Marzano tomatoes
  • 1/2 cup fresh chopped parsley
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • Red chili flakes (to taste)
  • Grated Pecorino Romano cheese (optional)

Instructions

1

Prepare the Base

Heat olive oil in a large pan. Add garlic and red chili flakes to taste, sautéing until the garlic turns golden brown.

2

Build the Sauce

Add the crushed San Marzano tomatoes to the pan and reduce the heat to low. Season with sea salt and cracked black pepper. Pour in the white wine and raise the heat to burn off the alcohol for a few minutes. Then reduce the heat and simmer for 20–25 minutes.

3

Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil. Cook the linguine until extra al dente, as it will finish in the sauce. Drain and drizzle lightly with olive oil to prevent sticking.

4

Add the Clams

After the sauce has simmered, stir in the chopped clams with their juice and cook on low for 5 minutes. Add the little necks, cover the pan, and simmer until the shells open, about 5–10 minutes. Discard any that remain closed.

5

Finish and Serve

Turn off the heat and stir in the fresh parsley and a squeeze of lemon juice. Add the cooked linguine directly into the sauce and toss well. Sprinkle with Pecorino Romano cheese if desired and serve hot.