Linguine With Red Clam Sauce recipe

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Ingredients

1 (16 ounce) package linguine (such as Barilla®)
3 tablespoons extra-virgin olive oil
1 (2 ounce) can anchovy fillets, drained
6 cloves garlic, minced
1 shallot, minced
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 small onion, finely chopped
½ cup dry red wine
2 (14 ounce) cans baby clams, 1 can drained
1 (28 ounce) can crushed tomatoes
salt and ground black pepper to taste
½ cup chopped fresh parsley
1 teaspoon lemon zest

Nutrition Info

446.1 calories
carbohydrate: 53.2 g
cholesterol: 70.4 mg
fat: 9 g
fiber: 3.4 g
protein: 35.4 g
saturatedFat: 1.3 g
servingSize: -
sodium: 722.8 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.

  2. Heat a large skillet over medium heat and add olive oil. Place anchovies in the hot oil, pressing with the back of a wooden spoon until anchovies are melted in the oil, 2 to 3 minutes. Add garlic, shallot, kosher salt, red pepper flakes, thyme, oregano, and basil, cook for 1 minute. Increase heat to medium-high and cook, stirring frequently, until onion and garlic start to soften, 3 to 4 minutes.

  3. Pour wine over onion mixture and cook 1 to 2 minutes. Mix clams and their juice into onion mixture, cook and stir for 2 to 3 minutes. Stir tomatoes into clam mixture and cook until sauce is heated through, 2 to 3 minutes, season with salt and black pepper. Add linguine and 1/2 of the parsley to sauce and mix. Garnish with remaining parsley and lemon zest.

Recipe Yield

8 servings

Recipe Note

This recipe is awesome and we love to throw it together when we're craving some seafood and pasta!

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