Wednesday, February 9, 2011

Linguine with Red Clam Sauce

I love linguine and with this clam's something different to appreciate.


  • 1 cup Plain Tomato Sauce
  • 4 lbs. small fresh clams
  • 2 tablespoons olive oil
  • 1 cup water
  • 3 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 2 tablespoons chopped parsley
  • 3 flat anchovy fillets, finely chopped
  • Sea salt and freshly ground pepper to taste
  • 1 lb. GF linguine
  1. Soak clams in COLD water for 15-20 minutes. Scrub clams with a brush and rinse thoroughly. We don't want sand in the food.
  2.  Put clams, 2 tablespoons olive oil, and water in a large saucepan; cover. Cook over high heat until clams open, 1-2 minutes. (Do not overcook or they will be rubbery)
  3. Remove clam from pot and remove clam meat from shells. 
  4. Strain pan juices and place in a small saucepan. Bring to a boil and cook uncovered until liquid is reduced to about 1/2 cup. Set aside. 
  5. Heat 3 tablespoons oil in a medium saucepan. Add garlic, parsley and anchovies. Saute over medium heat for 1 minute. When garlic changes color and smells fragrant, add tomato sauce, reserved clam juice and salt and pepper. Cook 5 minutes.
  6.  Add clam meat and cook 1 to 2 minutes longer. 
  7. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add linguine following manufactures directions. Drain and place in warm deep bowl. Add sauce and toss gently until mixed Serve immediately. Makes 4 to 6 servings.
* Have the pot of salted water ready to go so you can heat it up about the time you start step #5.
Source: May have been adapted from Biba Caggiano pg. 53 since it is very similar language

1 comment:

  1. Just had this today...I can't move...ate too much.Topped with cheese.Great lunch. Too bad you didn't get any.