Sarasota's Linguini with a Red Clam Sauce

5
Servings

5m
Prep Time

10-15m
Cook Time

15m
Ready In

Recipe: #1983

November 04, 2011

Categories: Dinner, Lunch, Main Dish, Sauce, Tomato/Red Sauces, Shellfish, Pasta, Italian, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Clams more

recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

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recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

"Such an easy quick dish to prepare. The sauce doesn't take any longer than the pasta. Makes a great weeknight meal. Add a salad and some crusty bread or rolls and you have a wonderful dinner. The sauce is the best part, so make sure to serve this in a big bowl so you can sop up all the sauce."

Original recipe yields 5 servings

Metric US

I've Tried It

Step 1

Pasta ... I prefer to use linguini, but spaghetti or even a thin spaghetti is fine. Cook the pasta in salted water according to package directions, drain and set to the side to keep warm. The sauce doesn't take long to make, so by the time your pasta is done - the sauce is.

Step 2

Sauce ... To a large saute pan (you will adding the pasta to the sauce, so make sure the pan is large enough), add the olive oil and bring to medium - medium high heat. Add the garlic and red pepper flakes and cook 1-2 minutes continuing to stir so the garlic browns, but doesn't burn. Reduce the heat to medium and add the white wine, clam juice, tomatoes and dry Italian seasoning. Simmer 5 minutes on medium heat. Note: If you can only find plain diced tomatoes vs Italian style diced tomatoes, add a bit more Italian seasoning.

Step 3

Finish ... Add in the clams, basil, parsley and toss in the pasta. Mix well to combine, season with salt and pepper and cook just a minute until the pasta is warmed back up and the clams are heated through.