Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Linguine with Clam Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 123 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian

Description

This Linguine with Clam Sauce recipe features a flavorful, tomato-based clam sauce infused with garlic, white wine, and a hint of crushed red pepper for a subtle kick. Perfectly cooked linguine is tossed in the savory sauce and garnished with grated Romano cheese, making it an elegant yet easy seafood pasta dish ideal for weeknight dinners or special occasions.

Ingredients

Clam Sauce Ingredients

  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 (6.5-ounce) cans minced clams, drained
  • 2 (6.5-ounce) cans chopped clams, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1/2 cup dry white wine
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup water

Pasta

  • 1 pound linguine, cooked al dente

Garnish

  • Grated Romano cheese, for garnish

Instructions

  1. Sauté Garlic: Heat olive oil in a large skillet or saucepan over medium-high heat. Add minced garlic and sauté for 2-3 minutes until fragrant, stirring frequently to prevent burning and to release the garlic’s aroma.
  2. Cook Clams and Seasonings: Add the minced clams, chopped clams, crushed red pepper flakes, kosher salt, black pepper, and dried parsley to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the clams are heated through and the spices are well combined.
  3. Simmer with White Wine: Pour in the dry white wine and let the mixture simmer for 2 minutes, allowing the wine to reduce slightly and meld with the clam flavors, enriching the sauce.
  4. Add Tomatoes and Water, Simmer: Stir in the crushed tomatoes and water. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for 10 minutes. Stir occasionally to prevent sticking and to develop a rich sauce.
  5. Serve: Place cooked linguine on plates and spoon the hot clam sauce generously over the pasta. Garnish with grated Romano cheese and serve immediately to enjoy the best flavors.

Notes

  • Use fresh minced and chopped clams if available for a fresher taste.
  • Adjust crushed red pepper flakes according to your spice preference.
  • The dry white wine can be substituted with clam juice or vegetable broth for a non-alcoholic version.
  • Ensure linguine is cooked al dente to hold up well with the sauce.
  • Garnish with fresh parsley along with Romano cheese for added color and flavor.

Find it online: https://slsrecipes.com/linguine-with-clam-sauce-recipe/