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Linguine With Red Clam Sauce

Tony Sabo

"This recipe is awesome and we love to throw it together when we're craving some seafood and pasta!"
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35 m servings 446 cals
Original recipe yields 8 servings

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  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.

Nutrition Facts

Per Serving: 446 calories; 9 g fat; 53.2 g carbohydrates; 35.4 g protein; 70 mg cholesterol; 723 mg sodium. Full nutrition

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Read all reviews 3
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My wife and I really enjoyed this. I did add 2 tbsp of butter to cut down on acidity and 1 tbsp of cornstarch to some of the clam broth to thicken up the sauce a bit, but neither addition chang...

it's a keeper!!!

This tasty recipe is very quick and easy to make. Saturday night is pasta night at my house, and this sauce has been added to the mix.