Linguine with Red Clam Sauce
My kids love fresh clams, so I picked some up from the grocery store and decided to make this linguine with red clam sauce recipe. This delicious and easy linguine with clam sauce was simple to make and paired nicely with a huge loaded Caesar salad and some crusty bread to sop up the juices.
Linguine with Red Clam Sauce
Ingredients:
- 4 oz of pancetta, chopped
- 1 tbsp butter or olive oil
- ½ yellow onion, diced
- 4 large cloves of garlic, minced
- 1 (28-oz) can of whole or crushed tomatoes
- ½ tsp dried oregano
- 1 tsp fennel seeds, crushed
- ¼ tsp crushed red pepper
- Sea salt and freshly cracked pepper, to taste
- 6 fresh basil leaves, chopped (divided)
- 2 tbsp fresh parsley, chopped (divided)
- 10 oz linguine, cooked per instructions
- 1 lb fresh clams, cleaned
How to Make Linguine with Red Clam Sauce:
Cook the pancetta in a large Dutch oven over medium heat for 3-4 minutes or until browned. Remove from the Dutch oven to a paper towel.
Add butter or olive oil to the Dutch oven. Add the onion and cook, stirring frequently, until soft and tender, about 3-4 minutes.
Add the seasonings and minced garlic, stirring constantly for 1 minute.
Add the crushed tomatoes or the juice from the whole tomatoes. Place the immersion blender into the can and crush the whole tomatoes before adding them to the Dutch oven.
Add half the basil and parsley, then stir. Taste and re-season if needed. Let the sauce simmer covered for 30 minutes. Side Note: If you like a sweeter sauce, add a pinch of white sugar to taste.
Go through your fresh clams; if any of them are open, tap them lightly on the counter, and if they don’t close shut, the clams are dead–DON’T EAT THEM.
Scrub the clams lightly in cold water. Refrigerate the clams until right before cooking them.
Cook the pasta according to the package instructions.
Meanwhile, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes. Side Note: Don’t dump the bowl of clams into the sauce, as there could be sand on the bottom of the bowl.
Discard any clams that did not open while cooking.Â
Toss the cooked linguine with the sauce and clams until evenly coated.
Top with the remaining basil and parsley and serve. Enjoy.
Ingredients
- 4 oz of pancetta chopped
- 1 tbsp butter or olive oil
- ½ yellow onion diced
- 4 large cloves of garlic minced
- 1 28-oz can of whole or crushed tomatoes
- ½ tsp dried oregano
- 1 tsp fennel seeds crushed
- ¼ tsp crushed red pepper
- Sea salt and freshly cracked pepper to taste
- 6 fresh basil leaves chopped (divided)
- 2 tbsp fresh parsley chopped (divided)
- 10 oz linguine cooked per instructions
- 1 lb fresh clams cleaned
Instructions
- Cook the pancetta in a large Dutch oven over medium heat for 3-4 minutes or until browned. Remove from the Dutch oven to a paper towel.
- Add butter or olive oil to the Dutch oven. Add the onion and cook, stirring frequently, until soft and tender, about 3-4 minutes.
- Add the seasonings and minced garlic, stirring constantly for 1 minute.
- Add the crushed tomatoes or the juice from the whole tomatoes. Place the immersion blender into the can and crush the whole tomatoes before adding them to the Dutch oven.
- Add half the basil and parsley, then stir. Taste and re-season if needed. Let the sauce simmer covered for 30 minutes. Side Note: If you like a sweeter sauce, add a pinch of white sugar to taste.
- Go through your fresh clams; if any of them are open, tap them lightly on the counter, and if they don't close shut, the clams are dead–DON'T EAT THEM.
- Scrub the clams lightly in cold water. Refrigerate the clams until right before cooking them.
- Cook the pasta in a large pot of well-salted water, according to the package instructions.
- Meanwhile, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes. Side Note: Don't dump the bowl of clams into the sauce, as there could be sand on the bottom of the bowl.
- Discard any clams that did not open while cooking.
- Toss the cooked linguine with the sauce and clams until evenly coated.
- Top with the remaining basil and parsley and serve. Enjoy.
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Hello goodness! This looks so good and super easy to make, but i'm a scaredy cat when it comes to cooking with fresh clams! One day.
Yummy!!!
I'm so going to make this soon!!!! Thanks for sharing. 🙂
I adore linguine and clams but have not veered from the Batali white sauce with pancetta recipe… on the other hand, a spicy red sauce might just bring Steve over to the dark side, i.e., enjoying clams in his pasta. I shall ponder your version for future husband convincing. 😉
I'm impressed your kids like seafood, too. 🙂 That's great!!!! I'm craving for linguine all of the sudden. hehehe…
I've never had linguini with red clam sauce, and I'm another who's a little leery of fresh clams. You might just change my mind with this! It looks wonderful.
My favourite, I love sea food, this recipe is a must. Diane
When I read the title, I thought, what are red clams? Lol. I didn't realize till I saw the pic that it was a marinara. Love this (always order it at this particular restaurant) – much better (and healthier) than white in my opinion!
Oh that looks very delicious pam, nice way to do this one
Simply, Delicious!!!! Pam, you Know that I love seafoods so I tell you that this looks so good.
You got me hungry, very hungry. Have not bought clams for a long time now. This pasta dish is tempting me.
This dish looks fantastic, like something I would want to order at a restaurant.
Grumpy would LOVE this! Your photos look awesome :o)
that looks wonderful Pam….I love clam sauce
Pam,
This looks authentic and terrific!
Wow. I made this last night and I left out the fennel seed and used dried basil and parsely and it was the BEST meal I've had in weeks!
BTW, I'm a long time stalker of your blog and first time commenter. I couldn't not comment on this wonderfully delicious recipe!
Bookmarked! Although I’ve never cooked with fresh clams before. Is it hard to clean?
I love all things seafood and pasta. looks fantastic. Thanks for sharing
This looks so tasy. I can’t wait to make it.