Linguine & Clams in 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.
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.
Tried this recipe?Let us know how it was!
