Description
This Linguine with Clam Sauce recipe is a quick and flavorful Italian seafood pasta dish featuring tender clams simmered in a garlicky tomato and white wine sauce. Ready in just 30 minutes, it combines savory clams with a hint of spice and fresh herbs, served over perfectly cooked linguine and garnished with grated Romano cheese for an authentic taste of coastal Italy.
Ingredients
Scale
Clam Sauce Ingredients
- 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 minced garlic and sauté for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
- Add clams and seasonings: Stir in the minced clams, chopped clams, crushed red pepper flakes, kosher salt, ground black pepper, and dried parsley. Cook for 3-4 minutes, stirring occasionally, until the clams are heated through and well combined with the seasonings.
- Deglaze and simmer: Pour in the dry white wine and let the mixture simmer for about 2 minutes until the wine is slightly reduced, which will enhance the sauce’s depth of flavor.
- Add tomatoes: Stir in the crushed tomatoes and water. Bring the sauce to a simmer, then reduce the heat to low and let it gently simmer for 10 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
- Serve: Ladle the hot clam sauce over cooked al dente linguine. Garnish generously with grated Romano cheese and serve immediately for the best flavor and texture.
Notes
- For a spicier sauce, increase crushed red pepper flakes to taste.
- Use fresh clams instead of canned for a more authentic taste, but adjust cooking time accordingly.
- Dry white wine is preferred; if unavailable, use clam juice or broth as a substitute.
- Ensure linguine is cooked al dente to maintain texture under the rich sauce.
- Store leftovers in an airtight container and refrigerate up to 2 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
