This Linguine with Clam Sauce recipe is a classic Italian dinner. Delicious clams in a savory tomato sauce, this easy 30 minute meal will have everyone coming back for seconds!
Add garlic and saute for 2-3 minutes, stirring often so the garlic doesn't burn.
Add clams, crushed red pepper, salt, black pepper and dried parsley and stir to combine.
Saute for 3-4 minutes stirring often until heated through.
Deglaze the pan with white wine and simmer for 2 minutes stirring often to reduce slightly.
Add crushed tomatoes and swirl water in empty can to get any tomatoes that may have been left behind and then stir the water into the pan.
Bring to a simmer and then reduce to medium low and simmer for 10 minutes stirring periodically.
Serve immediately over hot linguine with a sprinkle of Romano cheese.
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Notes
Don't skimp on the garlic, it adds amazing flavor to the sauce. Measure with your heart.
Use your judgment about deciding between minced clams and chopped clams. I personally like a mix of minced and chopped canned clams because I like both textures. If you're a person that doesn't love the texture of clams then use cans of minced clams only.
Don’t fear the wine. I think this tastes best with the wine, and the alcohol cooks off, so I’m never concerned about serving this pasta dish to kids. That said if you still prefer not to use wine you can use water or broth (the the canned clam juice).
Prep ahead! You can peel garlic and parboil the pasta in advance.
Leftovers and storage: This will last up to 3 days covered in the fridge and reheats well in a pan over medium het or in the microwave.