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

Recipe by Kozmic Blues
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • This will remove any sand or grit in the clams.
  • 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.
  • Bring a large stockpot of water to a boil for the linguini.
  • In another pan, heat olive oil over medium high heat.
  • Add shallots and crushed red pepper and sauté until shallots are softened.
  • Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
  • Carefully add chopped tomatoes with their liquid.
  • Stir to combine, and add dried basil and oregano.
  • Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
  • Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
  • While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
  • As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
  • Drain pasta, and transfer to a serving bowl.
  • Top with tomato sauce and toss with chopped fresh basil.
  • Finally, add cooked clams over top the pasta, still in their shells.
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