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 a good recipe for Red Clam Sauce that I use but I thought I would try this one as it sounded richer with the crushed tomatoes and wine. It was fabulous...I cut down on the red pepper flakes and we do not like hot food, and forgot the lemon zest but it did not need it...I did add all the clam sauce in and let it cook down and at the last minute added the clams so they would not get overcooked...great recipe.
I've been looking forward to making Linguine with clam sauce for a while now and as much as Rachel Ray annoys the heck out of me this was a fabulous recipe. I'm not a drinker so I had a difficult time figuring out what kind of wine to use. I was instructed by a store manager to use Cabernet Sauvignon or Merlot... I used the Cabernet (an inexpensive bottle since what was left would just go to waste) and it came out delish!
They didn't have 14oz cans of baby clams in my grocery store so I used 3 10oz cans instead. I added a bit more oregano and about 3/4tsp of sugar to cut down on the acidity in the tomato at the end. I used quite a bit of black pepper and just a few dashes of garlic salt because as the recipe states it was pretty salty as is. I don't like the taste of fresh parsley so I threw in freeze dried parsley to cook with the tomatoes and sprinkled parmesan on top. It was DELISH!
Ok, this was good. My first time making red clam sauce, which I love, and this did not disappoint. A did add just one can of diced tomatoes (well drained) and also left out the anchovies (didn't have any). Also served steamed mussels on top. Otherwise, made just as written and it was very very good. Next time I will use just a bit more red pepper for a bit more zip. Lovely, very easy and a great treat. Thanks! ~Messy44