Friday, December 24, 2010

Linguine with Red Clam Sauce

I made this dish as part of my holiday dinner spread. This recipe is as tasty as it is easy to make. Everything ends up tossed together in a single pot. Simply delicious!

Source: Linguine with Red Clam Sauce, Bon Appétit, November 2000


1 tablespoon olive oil

1 cup chopped onion

6 canned anchovy fillets, drained, chopped

3 large garlic cloves, chopped

½ teaspoon dried crushed red pepper

2 14 ½-ounce cans Italian-style diced tomatoes

4 6 ½-ounce cans chopped clams

½ cup dry red wine

3 tablespoons tomato paste

1 pound linguine, freshly cooked

Chopped fresh parsley

Grated Parmesan cheese (optional)


Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.

Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.

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