Linguine with Red Clam Sauce

Linguine con le Vongole


2 Tablespoons Olive oil
6 cloves of Garlic, thickly sliced
¼ teaspoon Red Pepper Flakes
1 cup onion, diced
1 28 ounce can Whole Peeled Tomatoes, chopped, drained and juices reserved
¼ teaspoon salt
¼ teaspoon pepper
2 dozen Little Neck or Manila Clams, well scrubbed
1 cup White Wine
1 cup Clam Juice, or Chicken Stock
½ cup chopped Parsley plus more for garnish

Related Recipes

Serves 6
Printable Version
Bring a large pot of salted water to a boil.
In a wide, deep sauté pan, heat the olive oil over medium high heat.
Add the garlic, red pepper flakes and onion. Sauté for 5 - 7 minutes, until onions are well softened.
Add the chopped, drained tomatoes, salt and pepper. Continue to cook for 4 - 6 minutes, until mixture begins to look dry.
Add the white wine and clams. Increase heat. Cover pan and cook for 6 - 9 minutes, until clams open. (peek after 5 -6 minutes).
Uncover and lower heat to medium high. Remove clams to a bowl.
Cook liquid for 2 -3 minutes uncovered. Add clam juice and 1 cup of reserved juice from tomatoes.
Bring to a boil, reduce heat and cook for 20 - 25 minutes. Stir in Parsley. Turn heat to very low.
Cook the linguini according to package directions. Drain and return pasta back to the pot it was boiled in. Add half the sauce and toss well.
Add the reserved cooked clams to the other half of the sauce. Stir and warm well.
Divide the coated pasta into 4 or 6 portions. Top with ¼ or 1/6 of the sauce and clams. Sprinkle with a bit of fresh parsley and serve immediately.
©2013 Nick Stellino Productions