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?
YUM-O
Enjoy Carol!
OMG that looks DIVINE!!! My fav sauce is usually a Rose…yum!!!
I’m trying to figure out if Rose is a sauce or a wine….. 😉
Adding that to my recipe file! It sounds like you have perfected it.
Patricia, I’m a bit behind, but check out my comment to Ali, you might find Circle of Bones a worth while read for your Bridge Club.
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.
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.
Now you made me sooooo hungry, Nancy 🙂
I hope you gave it a try. I know it would satisfy the hunger. 😉
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!
Kate, the slow cooker is almost as good as the pressure cooker. I haven’t heard of San Marzano tomatoes. I hope you enjoy the Clam Sauce, we think it’s fantastic.