Linguine with Red Clam Sauce

Many decades ago, a friend showed me how to make red clam sauce. It’s a simple dish that gives a twist to a basic bowl of pasta. It is a bit spicy with cayenne. The only herb used is parsley. At least that is how this friend made it. There are many recipes for this Italian American dish. This post is about my take on the recipe.

 Yes, it has canned, chopped clams in it. Feel free to purchase enough fresh clams to add up to 13 ounces of chopped clams that are cooked into the sauce. Then add 12 more for the garnish. That can be pretty spendy unless you go out and dig your own.

I tend to use tagliatelle, fettucine or even spaghetti for the pasta. Use whatever you like. The sauce is the star. I also like parmesan on top. I know Italian seafood dishes are not supposed to have cheese on it but I like it.

This makes quite a bit of sauce. Freeze the extra for future meals.

 Linguine with Red Clam Sauce

 Servings: 4

 2    cups water

1/2 teaspoon kosher salt

2    sprigs thyme

2    sprigs parsley

1    medium bay leaf

12  clams, manila, cherrystone or little neck

2    tablespoon olive oil

1    cup onion, chopped

1    cup red bell pepper, chopped

4    cloves garlic, minced

3    ounces tomato paste

2    cans chopped clams

28  ounces tomatoes, fresh peeled or canned

1    bunch parsley, chopped

1/4 teaspoon cayenne pepper, or to taste

1/2 teaspoon black pepper

1    pound linguini

1    cup parmesan cheese, grated

In a 4-quart saucepan add water, salt, thyme, parsley and bay leaf. Bring to a boil. Add the clams, lower the heat and cover. Cook for about 5 minutes or until the clams have opened. Remove the clams to a bowl. Discard any unopened clams. Strain the juice into a bowl.

Rinse the pan and return to the burner. Heat the pan over medium and add olive oil. Add the onion and red pepper. Cook until tender, about 10 minutes. Add the garlic and cook for about a minute. Add the tomato paste and anchovy paste. Cook for about 3 minutes.

Pour in the clam juice, chopped clams, tomatoes, 1/2 cup chopped parsley, cayenne and pepper. Bring to a simmer and cook for at least 30 minutes.

Cook the linguini according to the package directions. After draining the linguini return it to the pot and ladle two cups of clam sauce into the pot and toss to combine. Add more sauce if desired. Portion the sauced pasta into bowls and add three whole clams to each bowl. Sprinkle with parsley and parmesan. Serve.