Linguine and Red Clam Sauce

One of my favorite classic Italian dishes is Linguine and Red Clam Sauce, especially with red sauce. I’ll settle with the white or cream sauce, but I definitely prefer the tomato based sauce. It’s easy to make and so rewarding to taste how good it is once you make it for yourself!

The Recipe:

Linguine and Red Clam Sauce
Linguine and Red Clam Sauce Served with Cheesy Garlic Bread.
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Shallot –  Diced
  • 3 Garlic Cloves – Minced
  • 1 Can Whole Clams
  • 1 Can Diced Tomatoes
  • 1/4 Cup Clam Juice
  • 1/4 Dry White Wine (Chardonnay or Sauvignon Blanc)
  • Juice of 1 Large Lemon
  • 1 Package Cooked Linguine
  • 1/4 Cup Chopped Parsley to Garnish
  • Salt and Pepper
  • Crushed Red Pepper
  • Parmesan Cheese (optional)
  • Fresh Parsley – Chopped
Start over medium high heat, sauté the garlic, shallot, crushed red pepper, salt, and pepper in the butter and olive oil. I like mine spicy, so I usually add in extra crushed red pepper to mine.
Next reduce the heat to medium and add in the clams and tomatoes. Stir until heated, usually about 5 minutes.
Add in the lemon juice, chardonnay or white wine, and clam juice. Cook until the liquid reduces by half. Reducing the liquid helps to make a thicker sauce. Stir into linguine and garnish with chopped parsley.
You can top the pasta with some freshly grated Parmesan cheese as well.
Sometimes I like to get fancy and add some shrimp, scallops, or fresh clams. If you go this route, add them at the very end. They will cook very quickly. For the fresh clams, add a lid to the pan. Once the clams open, they are done.
This Linguine and Red Clam Sauce goes great with some garlic bread to help sop up all of that delicious sauce.
Happy eating!

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