Classic Red Clam Sauce: Perfect for Pasta
A delicious Italian seafood pasta sauce combining fresh clams with tomatoes, garlic, and aromatics - perfect for linguine or your favorite pasta.
Equipment
- Large skillet or pan
- Pasta pot
Ingredients
- 1 tbsp olive oil (extra virgin)
- 4-6 cloves garlic, minced
- 1 lb littleneck or top neck clams (or 2 cans chopped clams)
- 1 can whole San Marzano tomatoes
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- Red pepper flakes to taste
- Salt and pepper to taste
- 1 lb linguine pasta
Instructions
- If using fresh clams, purge them in cold salted water for 1-2 hours
- Set your pan on medium heat and add olive oil, allowing it to warm up gradually.
- Sauté garlic until golden, about 2 minutes
- Add white wine and reduce for 2-3 minutes
- Add tomatoes and seasonings, simmer for 15 minutes
- Add clams and cook until they open (or heat through if using canned)
- Serve over cooked pasta and garnish with fresh parsley
Notes
- For safety, toss out any clams that remain sealed once the cooking is complete.
- Can substitute canned clams for fresh
- Choose a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement this dish.
- Round out the dinner by adding warm garlic bread and a light salad as accompaniments.
- Can substitute canned clams for fresh
- Choose a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement this dish.
- Round out the dinner by adding warm garlic bread and a light salad as accompaniments.