Linguine With Red Clam Sauce

Linguine With Red Clam Sauce
  • 1 (16 ounce) package linguine (such as Barilla®)
  • 3 tablespoons extra-virgin olive oil
  • 1 (2 ounce) can anchovy fillets, drained
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 small onion, finely chopped
  • 1/2 cup dry red wine
  • 2 (14 ounce) cans baby clams, 1 can drained
  • 1 (28 ounce) can crushed tomatoes
  • salt and ground black pepper to taste
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon lemon zest


  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Heat a large skillet over medium heat and add olive oil. Place anchovies in the hot oil, pressing with the back of a wooden spoon until anchovies are melted in the oil, 2 to 3 minutes. Add garlic, shallot, kosher salt, red pepper flakes, thyme, oregano, and basil; cook for 1 minute. Increase heat to medium-high and cook, stirring frequently, until onion and garlic start to soften, 3 to 4 minutes.
  3. Pour wine over onion mixture and cook 1 to 2 minutes. Mix clams and their juice into onion mixture; cook and stir for 2 to 3 minutes. Stir tomatoes into clam mixture and cook until sauce is heated through, 2 to 3 minutes; season with salt and black pepper. Add linguine and 1/2 of the parsley to sauce and mix. Garnish with remaining parsley and lemon zest.

04/01/2018
Linguine With Red Clam Sauce, recipe PT15M PT1H 5 455 calories

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