Prep 10 mins
Cook 20 mins
rach's cupboard red clam sauce. Lots of clams and lots of flavour.
- 1 teaspoon coarse salt
- 1 lb linguine
- 3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO)
- 1 (2 ounce) canflat anchovy fillets, drained
- 1⁄2 teaspoon crushed red pepper flakes, eyeball it in your palm
- 1⁄4 teaspoon dried oregano leaves (a couple of pinches)
- 1 teaspoon dried thyme (one-third palmful)
- 6 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1⁄2 cup dry red wine (a couple of glugs)
- 2 (14 ounce) cans baby clams, in juice, 1 can drained
- 1 (28 ounce) can crushed tomatoes
- salt & freshly ground black pepper
- 1⁄2 cup chopped flat leaf parsley (2 handfuls)
- 1 teaspoon rated lemon zest, for garnish
- Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
- While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
- Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
- Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.
I have watched Rachel Ray for years, but this was my first attempt to cook her recipes. It was marvelous. A lovely depth of flavor and spice, this recipe was easy to prepare and, aside from the anchovies, most ingredients were in my pantry. I will definitely do again. It would be great for a dinner party.
I made this for the first time today and I did not really love it. I am wondering if I chose the wrong kind of wine. I admit I am not an expert on wines and do not drink it very often. I used a cabernet sauvignon red wine and that ended up being way to overpowering to the dish. If I decide to try this again maybe I will use less wine (I used 1/2 cup this time around.)
I made about two years ago and I have made it about 20 times since! This is by far my favorite Red Clam Sauce! I even made it with fresh clams ( left over from a family picnic) and got rave reviews!!