Linguine with Red Pesto Clam Sauce
Elevate your pasta night with this Linguine with Red Pesto Clam Sauce, a flavorful fusion of fresh seafood and bold Mediterranean flavors. This recipe pairs tender linguine with plump, briny clams in a luscious red pesto-based sauce, enhanced by the sweetness of cherry tomatoes, a splash of dry white wine, and a hint of garlic. The optional kick of red chili flakes adds a touch of heat, while fresh parsley provides a bright, aromatic finish. Ready in just 40 minutes, this dish is perfect for weeknight dinners or elegant gatherings alike. Serve it with crusty bread to soak up every last drop of the savory, tomato-rich sauce, and prepare to impress with a restaurant-quality meal in the comfort of your home.
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Recipe Information
Ingredients
- 400 grams linguine
- 1 kilogram live clams
- 150 grams red pesto (store-bought or homemade)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 120 milliliters dry white wine
- 200 grams cherry tomatoes, halved
- to taste salt
- to taste black pepper
- 2 tablespoons parsley, chopped
- 0.5 teaspoons red chili flakes (optional)
Instructions
Rinse the clams thoroughly under cold water, discarding any that are open and do not close when tapped. Soak them in a bowl of salted water for 20 minutes to purge any sand.
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 before draining the pasta.
In a large, deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they soften and release their juices.
Pour in the white wine and bring to a simmer. Add the clams, cover the pan with a lid, and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that remain closed.
Stir in the red pesto and red chili flakes (if using), ensuring it coats the clams and tomatoes evenly. Add the reserved pasta water 1-2 tablespoons at a time to loosen the sauce if needed.
Add the cooked linguine to the skillet and toss gently to combine with the sauce. Season with salt and black pepper to taste.
Garnish with chopped parsley and serve immediately, accompanied by crusty bread if desired.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 3846 mg | 167% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 13.3 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1169 mg | 90% | |
| Iron | 149.6 mg | 831% | |
| Potassium | 2854 mg | 61% | |
*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.
