Linguini with Red Clam Sauce
Indulge in the fresh, coastal flavors of Linguini with Red Clam Sauce, a classic Italian seafood dish that’s both elegant and comforting. This recipe pairs tender linguini with a robust tomato-based sauce infused with garlic, crushed red pepper, and a splash of dry white wine, creating a symphony of savory and slightly spicy notes. Fresh littleneck clams are the star of the dish, simmered to perfection in the rich, aromatic sauce until their briny essence melds beautifully with the tangy tomatoes. Finished with a sprinkle of fresh parsley and optional parmesan cheese, this 45-minute recipe is a satisfying meal perfect for weeknight dinners or special occasions. Serve it with crusty bread and a crisp glass of white wine to complete the dining experience!
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Recipe Information
Ingredients
- 12 oz linguini
- 3 tbsp olive oil
- 4 cloves garlic
- 0.5 tsp crushed red pepper flakes
- 28 oz canned whole peeled tomatoes
- 0.5 cup dry white wine
- 2 lbs fresh littleneck clams
- 0.25 cup fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente, then drain and set aside.
In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Add the minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant, but not browned.
Pour in the canned whole peeled tomatoes with their juices. Use a wooden spoon to break up the tomatoes into smaller pieces. Simmer for 10 minutes, stirring occasionally.
Add the white wine to the tomato sauce and simmer for an additional 5 minutes to allow the alcohol to cook off.
Scrub the clams under cold running water to remove any grit. Discard any clams that are cracked or do not close when tapped.
Add the clams to the tomato sauce, cover the skillet, and cook for 5-7 minutes, or until the clams open. Discard any clams that remain closed.
Stir in the chopped fresh parsley, salt, and black pepper to the sauce. Taste and adjust seasoning if necessary.
Toss the cooked linguini into the sauce, ensuring the pasta is well coated. Allow it to cook together for 1-2 minutes.
Serve the linguini with red clam sauce immediately, garnished with additional parsley or a sprinkle of parmesan cheese, if desired.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 5606 mg | 244% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 36.4 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1374 mg | 106% | |
| Iron | 161.7 mg | 898% | |
| Potassium | 3940 mg | 84% | |
*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.
