Linguine with Red Clam Sauce


It’s customary in my family to prepare seafood for Christmas Eve dinner. Not quite the traditional seven courses but I make around three or four dishes because not everyone in the family is fond of seafood. The first course is always a pasta dish. Pasta with red clam sauce is quick and easy to prepare for the occasion. It’s a great dish to serve anytime.   

Linguine with Red Clam Sauce

Difficulty Rating:  Easy
Makes 4 servings.

1 pound linguine pasta
1 (28-ounce) can whole peeled San Marzano tomatoes
3 tablespoons extra-virgin olive oil
1/2 cup finely diced onion
2 to 3 garlic cloves, minced
1/4 cup plus 1 tablespoon tomato paste (1/2 can about 3-ounces)
1/2 cup dry red wine
3 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon chopped fresh rosemary
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1 pinch red pepper flakes (optional)
1 (10-ounce) can whole baby clams
16 little neck clams, scrubbed clean
Additional chopped parsley for garnish

MAKE THE SAUCE:  Pour the tomatoes in a bowl and crush with your hands.  Set aside. 

Heat oil in a large deep skillet over medium heat.  Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.  Add garlic and cook 1 minute longer.

Stir in the tomatoes,
tomato paste, wine, parsley, rosemary, oregano, black pepper, and red pepper
flakes.  Bring to a simmer and cook 15
minutes, stirring occasionally. 

BRING WATER TO BOIL:  While the tomato mixture is cooking, bring a large pot of salted water to boil.

ADD CLAMS TO SAUCE:  Add the clams to the tomato mixture and cook for 15 minutes longer, until little neck clams open.  Season with salt and pepper while cooking.

COOK THE PASTA:  After adding the clams to the sauce, add pasta to the salted water and cook to “al dente.”  Drain pasta and set aside.

SERVE THE PASTA:  Place pasta on a large platter or serving bowl and toss with sauce.  Garnish with chopped parsley.

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