Linguine with Clams in Red sauce
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- 1/4 cup(s) extra-virgin olive oil
- 6 clove(s) garlic
- 3/4 cup(s) dry white wine like 1991 Robert Mondavi Fume blanc
- 28 ounce(s) can Italian peeled tomatoes in tomato puree
- 1 teaspoon(s) oregano
- 3 dozen little neck clams
- 1/3 cup(s) coarsely chopped flat leaf parsley
- 2 tablespoon(s) coarse kosher salt
- 1 pound(s) linguine
- 1. In a large covered pot, bring 4 quarts of water to a boil over high heat.
- 2. Meanwhile, heat the olive oil in a large, heavy, nonreactive saucepan. Add the garlic and cook over moderately high heat, stirring, until softened but not browned, about 2 minutes. Add the wine and boil for 2 minutes. Add the tomatoes with their liquid, the oregano and pepper. Crush the tomatoes against the side of the pan with a large spoon, discarding any tough stem ends. Boil the sauce, stirring occasionally, for 3 minutes
- 3. Add the clams to the saucepan, cover and cook for about 5 minutes; as the clams open, transfer them to a bowl. Discard any that do not open. Stir 3/4 of the chopped parsley into the sauce and remove from the heat.
- 4. Add the salt to the boiling pasta water. When it returns to a boil, add the linguine and cook , stirring occasionally, until the pasta is al dente, about 8 minutes.
- 5. Shell 2 dozen of the clams, reserving 12 in their shells. Set the shelled and unshelled clams aside separately.
- 6. Drain the pasta and return it to the pot. Add the sauce and the shelled clams and toss well. Transfer to a large warmed bowl; garnish with the unshelled clams and the remaining parsley and serve at once.
This recipe is a personal recipe added by JLDJohnson and has not been tested or endorsed by MyRecipes.
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