Linguine & Clams in Spicy Red Sauce

Instead of a heavy cream sauce, this light tomato sauce has a touch of red pepper flakes that adds just a bit of spice. Fresh clams are best, but canned ones will work too.

LinguineRedClamSauce1
Sauté garlic with pepper flakes and oregano for about one minute. Add wine and reduce by half. Add tomatoes and their juice, and simmer for 7 minutes. Season to taste with salt and pepper. Add fresh clams to skillet, cover and steam until shells fully open, about 6 minutes (discard any that do not open). If using canned clams, stir in and cook until heated throughout. Add pasta and toss to coat. LinguineRedClamSauce2

Linguine & Clams in Red Sauce
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Serves: 4
Instead of a heavy cream sauce, this light tomato sauce has a touch of red pepper flakes that adds just a bit of spice. Fresh clams are best, but canned ones will work too.
Ingredients
  • 12 oz GF linguine
  • 3 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • ½ tsp red pepper flakes
  • ½ tsp dried oregano
  • ½ cup white wine
  • 28 oz canned whole tomatoes, crushed by hand (trust me this tastes soo much better than using diced tomatoes!)
  • Salt and pepper, to taste
  • 1 ¼ lb little neck fresh clams (or 1 cup canned baby clams, drained)
  • ½ cup fresh Italian parsley, chopped
Instructions
  1. Cook linguine until al dente, drain, toss with 1 Tbsp oil and set aside.
  2. In a large skillet heat 2 Tbsp oil and sauté garlic with pepper flakes and oregano for about one minute. Add wine and reduce by half. Add tomatoes and their juice, and simmer for 7 minutes. Season to taste with salt and pepper.
  3. Add fresh clams to skillet, cover and steam until shells fully open, about 6 minutes (discard any that do not open). If using canned clams, stir in and cook until heated throughout.
  4. Add pasta and toss to coat.

 

 

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