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Linguine With Red Clam Sauce


- 8 oz linguine
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 tsp red pepper flakes (adjust according to your spice preference)
- 1/2 cup white wine (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 cans (6.5 oz each) chopped clams, drained (reserve the liquid)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped


1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped onion, and red pepper flakes. Sauté until the onion becomes translucent, around 3-4 minutes.
3. If using white wine, pour it into the skillet and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
4. Add the diced tomatoes with their juice and the drained chopped clams to the skillet. Stir well to combine.
5. Season with salt and black pepper to taste. If the sauce seems too thick, add a bit of the reserved clam liquid to thin it out.
6. Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
7. Once the sauce has thickened slightly, remove from heat and add the cooked linguine to the skillet. Toss well to coat the pasta with the sauce.
8. Garnish with chopped parsley and serve hot.

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