Menu Enter a recipe name, ingredient, keyword...

Pasta With Red Clam Sauce - {Vongole Al Pomodoro}


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1/4 cup olive oil plus
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1/3 cup minced flat-leaf parsley
  • 1 teaspoon hot red pepper flakes
  • 2 cups fresh minced clams with their juice
  • 1 1/2 cups Tomato And Basil Sauce (see recipe) (or prepared tomato sauce)
  • 1/3 cup dry red wine
  • Fine sea salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound linguine


Servings 4


Step 1

In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until it softens but does not color. Add the parsley and red pepper flakes and cook, stirring, for 1 to 2 minutes. Add the clams and their juice, cover, and cook for 1 minute. Add the tomato sauce, wine, and salt and pepper, stir well, cover, and simmer for 5 minutes.

Meanwhile, bring 6 quarts of salted water to a boil in a large pot. Add the linguine and cook until al dente. Drain well, and place on a large serving platter.

Pour the sauce over the linguine. Toss and serve immediately.

This recipe yields 4 servings.

You'll also love

Review this recipe

Grilled Mussels And Clams With Garlic And Herb Beurre Blanc Smoked Clams