Canned clams make this no-fuss linguine and sauce recipe supereasy. Of course, you can use fresh littleneck clams, if you prefer. Cook them for about five minutes or until the shells open, and discard any unopened shells. Use less crushed red pepper, or omit it if you prefer a milder sauce. Serve with garlic bread and a tossed green salad.
1 (9-ounce) package fresh linguine
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 (6.5-ounce) cans minced clams, undrained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.
I add about 2 TB of red wine to the sauce and put the clam juice in before simmering about 20-30 minutes. I get the sauce going first, then while it's cooking make salad, get the pasta water heating, set the table, etc. That gives a much richer, thicker sauce than 4 minutes could. Otherwise, I follow this recipe as written, and boy is it good! The whole recipe serves me (one serving) and husband (three servings), so if you have hungry athletic types, you may want to double the recipe.
Supereasy. Made to recipe using sun-dried tomato paste and 16 littlenecks. Cooked the clams in the finished sauce. Combined the pasta and sauce and plated topped with clams in their shells. Was fine as is, probably would have been better for us with half the red pepper flakes. Served with garlic ciabbatta sticks and romaine/parm salad.
I make this all the time. And I absolutely love it--I crave this recipe. It's soo good. Although, I do cook this much longer than the recipe suggests. I like my pasta sauces very thick.
I only rated it 3 stars because I would never serve canned food for a "special occasion." This is not a special occasion recipe. It's an absolutely delicious, totally yummy weeknight recipe. It's a standard in my rotation.
Perfect blend spiciness! I make this all the time. I use no-salt added tomatoes and no-salt tomato paste, which gives this a fresh tomato taste. I also use twice the amount of tomato paste called for. I served this with a romaine lettuce salad with a vinnegarette.