Mediterranean Linguini with Savory Red Clam Sauce

Linguini With Red Clam Sauce Recipe

Overview:

Linguini with Red Clam Sauce, or “Linguini Con Le Vongole Al Sugo,” is a delightful Neapolitan dish where tender littleneck clams are nestled in a rich tomato and herb-infused sauce, served over al dente linguini. This recipe captures the essence of Mediterranean flavors in a dish that’s both healthy and quick to prepare, perfect for those looking to enjoy a flavorful meal in under 30 minutes.

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 lbs littleneck clams, scrubbed clean
• 4 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 2 anchovy fillets
• 1 can (14 oz) whole tomatoes, chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1 lb linguini
• Fresh basil, chopped, for garnish

Instructions:

1. Prepare Clams:

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   • Place the clams in a bowl of very cold water with 1 tsp salt and the juice of one lemon. Let them soak for about 30 minutes to remove any sand or grit. Scrub the outer shells with a vegetable brush.

2. Cook Linguini:

   • Bring a large pot of salted water to a boil. Cook linguini according to package instructions until al dente, about 7 minutes. Drain and transfer to a serving bowl.

3. Make the Sauce:

   • In a large pan, heat olive oil over medium-high heat. Add shallots and crushed red pepper flakes. Sauté until shallots are softened.

4. Add Aromatics:

   • Add chopped garlic and anchovy fillets to the pan. Sauté until anchovies melt into the oil and garlic is fragrant, taking care not to let the garlic brown.

5. Simmer the Sauce:

   • Carefully add chopped tomatoes with their liquid to the pan. Stir in dried basil and oregano. Cover, reduce heat to low, and let the sauce simmer until clams are ready.

6. Cook Clams:

   • Add the cleaned littleneck clams to the simmering tomato sauce. Stir well to coat the clams with the sauce. Cover the pan and let the clams steam until they open, about 5-7 minutes.

7. Combine Pasta and Sauce:

   • Once the clams have opened, remove them to a large bowl and cover to keep warm. Transfer the cooked linguini to the serving bowl. Top with the tomato sauce and toss gently to combine.

8. Serve:

   • Arrange the cooked clams over the linguini, still in their shells, for a rustic presentation. Garnish with chopped fresh basil.

9. Enjoy:

   • Serve immediately, allowing each diner to enjoy the clams straight from their shells over the flavorful linguini and tomato sauce.

Nutritional Information (Per Serving):

• Calories: 508.4
• Total Fat: 12.1g
  • Saturated Fat: 1.7g
• Cholesterol: 52.6mg
• Sodium: 145.7mg
• Total Carbohydrates: 67.7g
  • Dietary Fiber: 4.3g
  • Sugars: 5.2g
• Protein: 31.1g

Recipe Notes:

• Ensure to scrub the clams thoroughly to remove any sand or debris before cooking.
• Adjust the amount of crushed red pepper flakes according to your spice preference.
• Fresh basil adds a vibrant touch to the dish, enhancing its Mediterranean flavors.

This Linguini With Red Clam Sauce recipe is perfect for a quick weeknight dinner or a delightful weekend meal, offering a taste of Italy’s coastal cuisine right in your own kitchen. Enjoy the flavors of fresh seafood and aromatic herbs in every bite!