Linguine with Spicy Red Clam Sauce

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.

Easy to make and great flavor! One that I'll make again for sure!

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.

Easy to make and good to eat. We did find it too spicy and I would use half the crushed red pepper if making it again. I didn't have fresh spices on hand and used half the amount of dried.