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    You are in: Home / Recipes / Linguini With Red Clam Sauce (Linguini Con Le Vongole Al Sugo) Recipe
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    Linguini With Red Clam Sauce (Linguini Con Le Vongole Al Sugo)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kozmic Blues's Note:

    This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". I prefer the clams to be served in their shells over the pasta, never removed or chopped

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
    2. 2
      This will remove any sand or grit in the clams.
    3. 3
      This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
    4. 4
      Bring a large stockpot of water to a boil for the linguini.
    5. 5
      In another pan, heat olive oil over medium high heat.
    6. 6
      Add shallots and crushed red pepper and sauté until shallots are softened.
    7. 7
      Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
    8. 8
      Carefully add chopped tomatoes with their liquid.
    9. 9
      Stir to combine, and add dried basil and oregano.
    10. 10
      Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
    11. 11
      Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
    12. 12
      While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
    13. 13
      As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
    14. 14
      Drain pasta, and transfer to a serving bowl.
    15. 15
      Top with tomato sauce and toss with chopped fresh basil.
    16. 16
      Finally, add cooked clams over top the pasta, still in their shells.

    Browse Our Top Clams Recipes

    Ratings & Reviews:

    • on March 03, 2010

      55

      Excellent, classic dish. Fresh flavors, although I did have to use canned clams. It was a working lunch for co workers, so I needed something really quick. I did add a little white wine and my local grocer had fresh linguine which was great. It is such an easy quick dish. Thx for such a classic recipe Kim

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2007

      55

    • on April 27, 2004

      55

      Fabulous! I used frozen baby clams on the half shell. So I had it easy! I added a cup of white wine along with the tomatoes. I waited to add the clams till the pasta was done being they just needed to be heated. I served a loaf of crisp french bread to dip into the juices. So yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Linguini With Red Clam Sauce (Linguini Con Le Vongole Al Sugo)

    Serving Size: 1 (386 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 508.3
     
    Calories from Fat 108
    21%
    Total Fat 12.0 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 52.5 mg
    17%
    Sodium 145.6 mg
    6%
    Total Carbohydrate 67.6 g
    22%
    Dietary Fiber 4.3 g
    17%
    Sugars 5.1 g
    20%
    Protein 31.1 g
    62%

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