Description
A delicious and hearty Linguine with Clam Sauce recipe featuring tender clams simmered in a flavorful tomato and white wine sauce, perfectly served over al dente linguine and garnished with grated Romano cheese. This classic Italian-American dish combines the briny sweetness of clams with aromatic garlic, herbs, and a touch of spice for a satisfying seafood pasta meal.
Ingredients
Scale
Clam Sauce
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 (6.5-ounce) cans minced clams, drained
- 2 (6.5-ounce) cans chopped clams, drained
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup water
Pasta
- 1 pound linguine, cooked al dente according to package instructions
Garnish
- Grated Romano cheese, for garnish
Instructions
- Heat olive oil and sauté garlic: Heat the olive oil in a large skillet or saucepan over medium-high heat. Add the minced garlic and sauté for 2 to 3 minutes, stirring frequently until the garlic is fragrant but not browned.
- Add clams and seasonings: Stir in the minced clams, chopped clams, crushed red pepper flakes, kosher salt, ground black pepper, and dried parsley. Continue to sauté for 3 to 4 minutes until the clams are heated through and well mixed with the seasonings.
- Deglaze with white wine: Pour in the dry white wine and let it simmer for about 2 minutes, allowing the wine to reduce slightly and intensify the flavor of the sauce.
- Add tomatoes and simmer: Stir in the crushed tomatoes and water, bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally to blend the flavors and thicken the sauce slightly.
- Serve over linguine and garnish: Serve the hot clam sauce immediately over cooked al dente linguine. Top each serving with grated Romano cheese for a savory finish.
Notes
- For best flavor, use a good quality dry white wine like Pinot Grigio or Sauvignon Blanc.
- Make sure to cook the linguine just until al dente to maintain a firm texture that holds up to the sauce.
- You can adjust the crushed red pepper flakes to control the level of spiciness.
- Drain the canned clams well to avoid making the sauce too watery.
- Fresh parsley can be used instead of dried parsley if available.
