Linguine With Spicy Tomato And Clam Juice

Linguine With Spicy Tomato And Clam Juice

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can Italian plum tomatoes - (28 oz) drained

  • 4

    tablespoons olive oil

  • ½

    red onion chopped

  • 3

    large garlic cloves minced

  • ¼

    teaspoon dried crushed red pepper

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons chopped fresh marjoram (or 1½ tspns dried marjoram, crumbled)

  • 2

    tablespoons chopped fresh Italian parsley

  • 1

    pound fresh clams

  • 8

    ounces linguine


Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and saute until soft, about 4 minutes. Add dried red pepper and stir 20 seconds. Mix in tomatoes and simmer until sauce thickens, stirring frequently, about 5 minutes. Season with salt and pepper. Stir in half of marjoram and half of parsley. Add clams to sauce. Cover and cook sauce until clams open, about 5 minutes. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add remaining 1 tablespoon oil and toss to coat. Pour clams and sauce over, discarding any clams that do not open. Sprinkle with remaining chopped fresh herbs. This recipe yields 2 servings; can be doubled or tripled.


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