The Best Authentic Linguine With Red Clam Sauce Recipe

What Is Linguine With Red Clam Sauce?

Linguine with red clam sauce is a delightful Italian pasta dish that's perfect for seafood lovers! This dish pairs linguine, a type of long, thin pasta, with a savory sauce made from tomatoes and tender clams. The sauce usually features a mix of garlic, onions, and sometimes a touch of red pepper flakes for a little spice. All these ingredients simmer together, allowing the flavors to meld beautifully. It's a fantastic choice for a hearty dinner and is loved for its robust, ocean-fresh flavor accentuated by the tangy sweetness of tomatoes.

Why You’ll Love This Linguine With Red Clam Sauce Recipe

Whether you're gathering around the dinner table with family or inviting friends over for a casual dining affair, this dish promises to be a showstopper.

Here's why you'll absolutely adore this Linguine with Red Clam Sauce:

1. Simple Ingredients, Extraordinary Flavors: We’re talking vibrant tomatoes, fresh clams, a splash of wine, and fragrant garlic and herbs that come together to create a sauce so rich and savory, it’s like a hug for your palate.

2. Quick and Easy: In the time it takes to boil pasta, you can whip up this impressive sauce. It’s perfect for those busy evenings when you want a meal that’s both quick and delicious.

3. Versatile and Forgiving: Feel like tweaking it a bit? This recipe is super adaptable. Throw in some extra herbs, a pinch of chili flakes, or even some crispy pancetta. It’s all about making it your own.

4. Perfect for Any Occasion: Whether it's a romantic dinner for two or a hearty meal for a gathering, this linguine with red clam sauce fits beautifully into any meal plan. It’s effortlessly elegant and universally loved.

5. Nutritious and Satisfying: Not only is it mouthwateringly good, but it’s also packed with nutrients from the clams and tomatoes. It’s a meal you can feel good about serving.

The Ingredients You Will Need To Make Linguine With Red Clam Sauce

Anchovies: Anchovies and anchovy paste add an umami flavor to red clam sauce and enhance the overall taste without overpowering it.

Olive Oil: Another key ingredient for this dressing is olive oil, so make sure that you don’t use just any old olive oil.

Aromatics: Adding garlic and crushed red peppers to the olive oil helps to release their flavors and aromas, creating a deep flavor foundation for the sauce.

Dry White Wine: Wine adds acidity, sweetness, and complexity creating a depth of flavor to enhance the natural flavors of the ingredients. We like to use Pinot Grigio.

Crushed canned tomatoes: We use our Italian San Marzano Style crushed tomatoes.

Clams: We use both white clam sauce and fresh-water clams in this recipe.

Linguine: Linguine is the perfect cut of pasta for all clam sauces! It’s an Italian classic.

Butter and Parsley: Finish the dish with butter and parsley. The butter adds flavor, richness, and body and also balances the sauce's acidity. Fresh parsley adds a bright, herbal note to red clam sauce and pairs well with seafood.

How To Make Linguine With Red Clam Sauce

Top Tips

Don’t overcook the garlic! It only takes about 2 minutes to cook, and you don’t want it to burn or turn bitter. Keep an eye on it and stir it frequently to ensure it cooks evenly.

Fresh clams are best for linguine in clam sauce, but they are not always available to everyone. If you have trouble finding clams, you can absolutely make a fantastic version with canned clams. If you are able to use fresh clams, we recommend using littlenecks.

Any clams that remain unopened after about 7-10 minutes of steaming are most likely dead and should be discarded.

When simmering the sauce, stir it occasionally to prevent it from sticking to the bottom of the pan.

Storage

Refrigerator: Store any leftovers in an airtight container in the fridge for 4-5 days. When reheating, you may need to add a little bit of water to loosen up the sauce as it may thicken in the fridge.

Freezer: If you want to freeze the sauce, allow it to cool to room temperature before transferring it to a freezer-safe container or freezer bag and freeze it for up to 3 months. When ready to use the sauce, thaw it overnight in the refrigerator before reheating.

Substitutions And Additions

While fresh clams are the best for any clam sauce, you can use canned clams instead. Be sure to drain the clams, but reserve the sauce in case you want to add more clam flavor.

Whole canned tomatoes or tomato sauce can be used instead of crushed tomatoes.

For additional spice, add more crushed red peppers or add crushed Calabrian peppers.

Add a little protein. Spicy hot Italian sausage or pancetta pair well with this red clam sauce.

What To Serve With Linguine With Red Clam Sauce

When planning what to serve alongside this vibrant pasta, consider options that complement its flavors and add variety to your meal. Here’s what goes wonderfully with linguine and red clam sauce:

Garlic Bread: There’s nothing like a slice of crispy, buttery garlic bread to scoop up all that delicious sauce. It’s a classic pairing that never fails to impress.

Green Salad: Opt for a simple green salad with a light vinaigrette to balance the heartiness of the pasta. Something with arugula, romaine, or a spring mix works well and adds a fresh, crisp texture.

Steamed Vegetables: Serve some lightly steamed broccoli, asparagus, or green beans. These veggies offer a slight crunch and a mild flavor, which won't overshadow the star of the meal.

Roasted Brussels Sprouts: If you’re a fan of something with a bit more character, roasted Brussels sprouts tossed with a touch of olive oil and sea salt make a great side, adding a nice char and depth to your meal.

Caesar Salad: For a creamier texture alongside your linguine, a Caesar salad can be a wonderful addition. The tangy Caesar dressing and crunchy croutons are always a hit.

Sautéed Spinach or Kale: These greens sautéed with a little garlic and olive oil provide a healthful and flavorful side that pairs wonderfully with the savory clam sauce.

A Light White Wine: To drink, a chilled glass of Pinot Grigio or Chardonnay complements the tomato and clam flavors beautifully, enhancing the overall dining experience.

Linguine With Red Clam Sauce: FAQ

What Is The Difference Between Red Clam Sauce And White Clam Sauce?

Red clam sauce and white clam sauce are both fantastic choices depending on your mood or the dining occasion, but they do have some key differences.

• Red Clam Sauce: This sauce is known for its rich, tomato-based broth. It's made with tomatoes, garlic, olive oil, and herbs, which all simmer together to create a somewhat hearty and robust flavor profile. The tomatoes give the sauce its characteristic red color and add a natural sweetness and acidity that complements the clams wonderfully. It’s a great choice if you're in the mood for something zestier and full of Mediterranean flavors.

• White Clam Sauce: On the other hand, white clam sauce skips the tomatoes and offers a lighter, more delicate flavor. It’s typically made with garlic, olive oil, sometimes a bit of butter, and herbs, with clams and their juices being the star of the show. Often, a splash of white wine is added to the sauce, enhancing its aromatic, savory qualities. This sauce is superb if you enjoy tasting the subtle, briny flavors of the clams, highlighted by a silky, garlicky broth.

• Both sauces usually include a generous helping of clams and are traditionally served over linguine or spaghetti.

The Best Authentic Linguine With Red Clam Sauce Recipe

• 1 tablespoon DeLallo Anchovy Paste
• 5  DeLallo Anchovy Fillets, finely chopped
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 4 garlic cloves, thinly sliced
• ½ teaspoon crushed red pepper
• ½ cup DeLallo White Clam Sauce
• ⅓ cup dry white wine
• 1 pound little neck clams, scrubbed
• 1 can crushed DeLallo San Marzano Style Crushed Tomatoes
• Salt
• 1 package of DeLallo Linguine
• 3 tablespoons butter
• ¼ cup flat leaf parsley, chopped

Directions

1. Bring 5 quarts of salted water to a boil for pasta. Cook according to package instruction. Drain, reserving 1 cup of pasta cooking water.
2. Heat oil and anchovy paste in skillet. Add garlic and cook until fragrant, about 1 to 2 minutes.
3. Add anchovies and crushed red pepper, and cook, stirring constantly, until warmed through, about 30 seconds. Add clam juice and wine and increase heat to medium-high; bring to a boil.
4. Add clams, tossing to coat. Cover and cook until they start to open, about 6 to 8 minutes.
5. Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan.
6. Add crushed tomatoes with juices to pan. Add salt and bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and saucy, about 15 minutes.
7. Add linguine, butter and parsley and toss to coat (add pasta water if necessary).
8. Add clams and gently toss. Serve immediately.

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