Linguine with Red Clam Sauce
Dive into the coastal flavors of Italy with this Linguine with Red Clam Sauce, a dish that marries the briny sweetness of fresh littleneck clams with the richness of a garlicky tomato and white wine sauce. Perfectly cooked al dente linguine is tossed in this savory sauce, infused with a touch of heat from crushed red pepper flakes and finished with a sprinkling of fresh parsley for a burst of herbaceous brightness. With its simple preparation and gourmet flair, this seafood pasta recipe is ideal for a quick weeknight dinner or an elegant meal to impress guests. Don't forget to garnish with grated Parmesan cheese for an optional creamy kick! Ready in under 45 minutes, this restaurant-worthy dish brings bold, authentic flavors straight to your table.
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Recipe Information
Ingredients
- 12 ounces linguine
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 28 ounces canned whole peeled tomatoes (with juices)
- 0.5 cups dry white wine
- 2 pounds fresh littleneck clams, scrubbed clean
- 0.25 cups fresh parsley, chopped
- to taste salt
- to taste black pepper
- for serving grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
Add the minced garlic and crushed red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1 minute.
Crush the canned tomatoes with your hands or a fork, then add them, along with their juices, to the skillet. Stir well, bring to a simmer, and cook for 10 minutes, allowing the sauce to thicken slightly.
Pour in the white wine and stir to combine. Simmer for 2–3 minutes to cook off the alcohol.
Add the cleaned clams to the skillet, cover with a lid, and cook for 5–7 minutes, or until the clams have opened. Discard any clams that do not open.
Season the sauce with salt and black pepper to taste.
Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce seems too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
Sprinkle the dish with chopped parsley and toss again to combine.
Serve immediately with a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4863 mg | 211% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 33.7 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 163.6 mg | 909% | |
| Potassium | 4330 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
