Linguine with Red Clam Sauce

Last week we talked about Provisioning: Seafood. I promised my favorite clam recipe and why Fawkes stores are never out of at least three cans. Of course, it’s always best if you can get fresh, but in a pinch, if this is in your pantry, I guarantee a meal meant for royalty.

Linguine with Red Clam Sauce

4 cloves garlic, minced
3 bay leaves, divided
2 tbsp. olive oil
1 c. chopped onion
3 (6 1/2-ounce) cans minced clams, undrained
2 (six-ounce) cans tomato paste
½ cup chicken broth
½ cup Chablis or other dry white wine
1 1/2 teaspoons dried whole basil
1 teaspoon salt
1 teaspoon dried whole thyme
1/2 teaspoon ground red pepper
½ teaspoon pepper
¼ teaspoon ground white pepper
1 (16-ounce) package linguine
1/3 cup chopped fresh parsley (optional)
 
Sauté garlic and 2 bay leaves in olive oil in a large saucepan over medium heat two minutes, stirring often. Add onion, and sauté 6 minutes or until tender and brown, stirring frequently
 
Drain clams, reserving 1 c. clam juice; discard remaining juice. Set clams aside. Combine the liquids, including reserved clam juice with the tomato paste, stirring until mixed and add to the pan. Stir in the remaining bay leaf, and next 9 ingredients. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
 
Cook linguine according to package directions. Drain and set aside.
 
Add clams to tomato sauce; simmer five minutes. Discard bay leaves. Place linguine on a warm platter, and top with sauce. Sprinkle with chopped parsley, if desired. Yield: six to eight servings.

What’s your favorite pasta sauce?

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About Nancy J Nicholson

Nancy J. Nicholson is a wife, mother, writer, and full-time sailor, writing of her adventures and creating contemporary mysteries along the shores of the eastern United States and Caribbean. She fills her time with new friends, exploration, food, knitting and reading.
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13 Responses to Linguine with Red Clam Sauce

  1. Carol Roe says:

    YUM-O

  2. OMG that looks DIVINE!!! My fav sauce is usually a Rose…yum!!!

  3. Adding that to my recipe file! It sounds like you have perfected it.

  4. Yum. This looks good. One of my favourites is a mushroom and cream sauce. Easy and quick to make. I’m going to try yours and see what the gang here thinks! I need some new recipes to try so this is great.

  5. Ali Dent says:

    Thanks for sharing this. It sounds really yummy. I wonder what our literature club could read so we could have this at our meal, Old Man and the Sea, by Hemingway, or maybe Shipwrecked, a true adventure of a Japanese boy, by Rhoda Blumberg. It’s about Manjiro Nakahama who is shipwrecked and matures from a 14-year-old castaway to an honored samurai.

    • Ali, Linguine with Red Clam sauce would go really well at a book club. There’s a bit of kick and the flavors are just right. You may want to try Circle of Bones by Christine Kling. Treasure hunting in the Eastern Caribbean and drama on the east coast of the US. Lots of intrigue if that’s what your book club enjoys. The two would go well together.

  6. Now you made me sooooo hungry, Nancy :-)

  7. Nancy, this sounds delicious and so easy! My favorite pasta sauce is one I make in the slow cooker with canned San Marzano tomatoes. The tomatoes are kind of expensive but worth it if company is coming and sometimes the stores have them discounted. I can’t wait to try your recipe, it’s going on my grocery list this week. Yum!

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