Description
A classic Italian seafood pasta dish featuring tender linguine tossed in a flavorful clam sauce made with minced and chopped clams, garlic, white wine, crushed tomatoes, and a touch of heat from red pepper flakes. Ready in just 30 minutes, it offers a perfect balance of savory, tangy, and mildly spicy flavors topped with grated Romano cheese for a delicious, comforting 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
Garnish
- Grated Romano cheese, for garnish
Instructions
- Sauté garlic: Heat olive oil in a large skillet or saucepan over medium-high heat. Add the minced garlic and sauté for 2-3 minutes until fragrant, stirring frequently to prevent burning.
- Add clams and seasonings: Stir in the minced and chopped clams along with crushed red pepper flakes, kosher salt, ground black pepper, and dried parsley. Continue to sauté for 3-4 minutes until the clams are heated through.
- Deglaze and simmer: Pour in the dry white wine and allow it to simmer for about 2 minutes, letting the alcohol evaporate and the liquid reduce slightly, intensifying the flavor.
- Add tomatoes: Stir in the crushed tomatoes and water. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 10 minutes, stirring occasionally to meld the flavors.
- Serve: Immediately toss the hot cooked linguine with the clam sauce. Plate the pasta and garnish generously with grated Romano cheese before serving.
Notes
- Use fresh garlic for the best flavor.
- Drain the canned clams well to avoid excess liquid in the sauce.
- Cooking the linguine al dente ensures the pasta holds together nicely with the sauce.
- If white wine is unavailable, a mild seafood stock can be used as a substitute.
- Adjust the crushed red pepper flakes to your preferred spice level.
- Serve immediately to enjoy the sauce at its freshest and most flavorful.
