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.
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.
Linguine & Clams in Red Sauce
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
- Cook linguine until al dente, drain, toss with 1 Tbsp oil and set aside.
- 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.
- 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.