Description
This Linguine with Clam Sauce recipe is a flavorful, quick Italian pasta dish featuring a savory clam tomato sauce infused with garlic, white wine, and herbs. Perfect for a 30-minute meal, this lunch or dinner option serves six and combines tender linguine with a rich, aromatic seafood sauce garnished with Romano cheese for a classic coastal taste.
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 and Garnish
- 1 pound linguine, cooked al dente
- 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 to develop the flavor base.
- Add clams and seasonings: Stir in the minced and 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 spices.
- Deglaze and simmer: Pour in the dry white wine and simmer for about 2 minutes, allowing the alcohol to cook off and the liquid to reduce slightly, intensifying the sauce flavor.
- Add tomatoes: Stir in the crushed tomatoes and water. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally to meld the flavors and thicken the sauce.
- Serve: Serve the clam sauce immediately over hot cooked linguine. Garnish each serving with a generous sprinkle of grated Romano cheese to add a sharp, salty finish.
Notes
- Use fresh minced or chopped clams if available for a fresher taste.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works best for deglazing and adding acidity.
- Ensure linguine is cooked al dente to maintain texture when combined with the sauce.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
