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Prep 25 mins
Cook 45 mins
This is one of my favorite ways to eat clams though I also adore good fried clams, steamers and clam chowder. Perhaps I just love clams! I love most seafood though. I first had linguine with red clam sauce at about 12 years of age on a trip to North Conway New Hampshire with my cousin's grandparents. Being a kid who was NOT going to order a cheeseburger, I fell in love with this. There is a good canned brand available in Maine by a national company which I will use when not feeling well in a pinch. I much prefer homemade though and I hope to make a few converts to a dish I so relish! I have also used tiny shrimp for this and it is very nice as well. This is a quick and easy way to make this sauce so enjoy!
- 5 garlic cloves, finely minced
- 2 tablespoons olive oil
- 1⁄3 cup fresh flat leaf parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped or 1 tablespoon dried basil
- 1 pint fresh clams, chopped or 3 (6 ounce) canschopped clams
- 1 (14 ounce) can tomato sauce
- 1 (14 ounce) canchopped tomatoes with juice
- pepper, to taste
- salt, to taste
- 8 ounces linguine, cooked
- Add oil to saucepan or skillet and very lightly brown garlic over medium heat.
- Add parsley, basil, and pepper; stir well.
- Add clams, tomatoes and tomato sauce. Stir well and cover. Let sauce simmer 20 minutes. Should your tomatoes be very acidic you may need to add 1 teaspoons sugar for balance.
- Uncover and cook at a bubble until desired consistency. Approx 20 minutes. You can also simmer this on low heat until it has darkened and is "burnished." Both ways are lovely.
- Pour over cooked hot linguine.
- I serve this with a salad of mixed greens and vinaigrette with good dipping bread. This also makes for an excellent first course.