Linquine with Red Clam Sauce
1-lb linguine pasta
¼ cup extra virgin olive oil
2/3 cup dry white wine
½ tsp dried thyme
½ tsp red pepper flakes
3 cups canned crushed tomatoes in thick puree (1-28oz can)
1 cup bottled clam juice
1 ¼ tsp salt or more if needed
¾ pd chopped clams drained about 1 ½ cups
1/3 cup of chopped flat-leaf parsley
¼ tsp fresh ground black pepper
In a large sauté pan, heat olive oil over low heat. Add garlic and cook for about 1 minute. Add the wine, thyme, and red pepper flakes and bring to a simmer. Cook until reduced to 1/3 cup.
Add tomatoes, clam juice, and salt to taste. Raise the heat and bring to a simmer. Cook stirring until thickened about 10 minutes. Add the clams and bring back to a simmer. Cook until clams are just done. Taste the sauce for seasoning.
Cook pasta in boiling salted water 12 minutes and drain. Toss with the sauce and serve.Download Printable PDF Back to Recipes Page
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— Andy LoRusso