Linguine with Red Clam Sauce

By mschweickert

Ingredients

• Kosher salt
• 12 ounces linguine
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 anchovy fillets
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 cup dry white wine
• 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
• 1 1/4 pounds littleneck clams (about 16), scrubbed
• 12 ounces chopped clams (drained if canned)
• 1/2 cup chopped fresh parsley

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.

Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.

Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

CATEGORIES:

Clam

Dinner

Pasta Dishes

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