Linguine in Red Clam Sauce

Ingredients:

1 pound linguine or spaghetti

3 dozen littleneck clams washed and scrubbed

3/8 cup extra virgin olive oil divided

3 anchovy fillets mashed

6 cloves garlic sliced

1/4 teaspoon crushed red pepper flakes optional, to taste

1/2 cup dry white wine sauvignon blanc, pinot grigio, etc

3 ounces tomato paste

1 28 ounce can plum tomatoes hand crushed or blender pulsed

1 cup clam juice

salt and pepper to taste

1/4 cup parsley minced

2 cups reserved pasta water will not need it all

Instructions:

Step 1:

Bring a large pot of water to boil with 2 tablespoons of kosher salt.

In a large pan over medium-low heat saute the garlic and anchovies in a ¼ cup of olive oil.

Once the garlic turns golden (about 2 minutes) add the crushed red pepper flakes.

Step 2:

To the same pan add the clams and the white wine.

Turn heat to medium-high and cover.

Remove clams as they open and set aside in a bowl tented with foil to keep warm.

Step 3:

After all the clams have opened (discard any that do not open after 7-10 minutes) turn heat to medium-low and add the tomato paste.

Cook for 3 minutes then add the plum tomatoes and 1 cup of clam juice.

Bring sauce to a low simmer.

Step 4:

Meanwhile, cook pasta to very “al dente” in boiling water.

Step 5:

Add the very al dente pasta to the sauce and turn heat to medium.

Thoroughly coat the pasta with the sauce for 1-2 minutes.

Taste test and adjust salt and pepper levels if required.

If required add a bit of pasta water to loosen up the sauce.

Step 6:

Finally, add the whole clams to the pasta and mix once more.

Turn the heat off and serve in bowls dividing the clams equally.

Top each bowl with a drizzle of extra virgin olive oil.

Enjoy!

Notes:

Choose Fresh Clams: Opt for fresh littleneck clams and ensure they are washed and scrubbed thoroughly before cooking to remove any sand or grit. Discard any clams that remain open after tapping them lightly.

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Infuse Flavor: Sautéing garlic and mashed anchovy fillets in olive oil creates a flavorful base for the sauce. Take care not to burn the garlic, as it can turn bitter.

Control Spice Level: Adjust the amount of crushed red pepper flakes according to your preference for heat. Start with a small amount and add more if desired.

Use Quality Ingredients: Select a dry white wine that you enjoy drinking, such as sauvignon blanc or pinot grigio, as it will contribute to the overall flavor of the sauce. Similarly, choose high-quality canned plum tomatoes for the best taste.

Cook Pasta Al Dente: Boil the pasta until it is very “al dente,” as it will finish cooking in the sauce later. This prevents the pasta from becoming mushy when combined with the sauce.

Adjust Sauce Consistency: If the sauce becomes too thick, add a bit of reserved pasta water to loosen it up and achieve the desired consistency. This water also contains starch, which helps bind the sauce to the pasta.

Finish with Fresh Herbs: Minced parsley adds a fresh and vibrant touch to the dish. Sprinkle it over the finished pasta just before serving for a pop of color and flavor.

Garnish with Olive Oil: Drizzle each serving with a bit of extra virgin olive oil for richness and depth of flavor. This enhances the overall taste of the dish and adds a luxurious touch.

Serve Immediately: Linguine in Red Clam Sauce is best enjoyed hot, so serve it immediately after assembling the dish. This ensures that the flavors are at their peak and the clams are still tender.

Pair with Bread: Serve the pasta with crusty bread on the side to soak up the delicious sauce. This enhances the dining experience and allows you to savor every last drop of flavor.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta instead of linguine or spaghetti?

Yes, you can use other pasta shapes like fettuccine, penne, or rigatoni.

Choose a shape that you prefer or have on hand.

How do I know if the clams are fresh and safe to use?

Fresh clams should have tightly closed shells or close when tapped lightly.

Discard any clams with cracked or open shells that do not close when tapped.

Can I omit the anchovies from the recipe?

Yes, if you prefer not to use anchovies, you can omit them from the recipe.

However, they add depth of flavor to the sauce.

Is the crushed red pepper flakes necessary?

No, the crushed red pepper flakes are optional and can be adjusted according to your preference for spice.

You can omit them if you prefer a milder sauce.

What can I substitute for dry white wine?

You can substitute dry white wine with chicken or vegetable broth if you prefer not to use alcohol.

The wine adds flavor to the sauce, but broth can provide a similar effect.

Can I use fresh tomatoes instead of canned plum tomatoes?

Yes, you can use fresh tomatoes instead of canned plum tomatoes.

Adjust the quantity and cook them down until they form a sauce-like consistency.

Is clam juice necessary, or can I use water instead?

Clam juice adds a distinct seafood flavor to the sauce.

If you don’t have clam juice, you can use seafood or vegetable broth instead, but the flavor may be slightly different.

How long should I cook the pasta before adding it to the sauce?

Cook the pasta to very “al dente,” meaning it should still have a firm texture and a bit of bite.

It will finish cooking in the sauce, so avoid overcooking it in the boiling water.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a day.

Reheat it gently on the stove before adding the cooked pasta and clams.

How should I store leftovers of this dish?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently on the stove or in the microwave before serving.