Best 10 Linguine With Red Clam Sauce Recipes

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Indulge in the delightful flavors of the sea with our comprehensive guide to making Linguine with Red Clam Sauce. This classic Italian dish combines the succulence of fresh clams with a vibrant tomato sauce, creating a symphony of flavors that will tantalize your taste buds. Our collection features three distinct recipes, each offering a unique twist on this beloved dish.

For a traditional take, try our Classic Linguine with Red Clam Sauce recipe. This timeless version showcases the natural brininess of the clams, perfectly complemented by a rich and flavorful tomato sauce. The addition of aromatic herbs and a touch of white wine elevates the dish to a new level of sophistication.

If you prefer a spicy kick, our Spicy Linguine with Red Clam Sauce recipe is sure to satisfy your cravings. This rendition features a vibrant tomato sauce infused with a blend of chili peppers, adding a delightful warmth to the dish. The combination of tender clams, succulent shrimp, and a hint of garlic creates a harmonious balance of flavors that will leave you craving more.

For a lighter and more delicate option, our White Linguine with Red Clam Sauce recipe is a perfect choice. This elegant dish features a creamy white sauce made with clam juice, butter, and a touch of cream. The addition of fresh herbs and a hint of lemon zest brightens the sauce, while the tender clams add a delightful briny flavor.

No matter which recipe you choose, our comprehensive guide will provide you with all the necessary tips and tricks to ensure a successful culinary experience. From selecting the freshest clams to mastering the art of making the perfect tomato sauce, we've got you covered. So gather your ingredients, put on your apron, and embark on a delightful journey into the world of Linguine with Red Clam Sauce.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons plus 1 teaspoon salt
1 pound linguine pasta
3 tablespoons olive oil
1 cup small-diced onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes
4 pounds littleneck clams, scrubbed clean and picked over
3 tablespoons chopped fresh parsley leaves
1/4 cup extra-virgin olive oil

Steps:

  • Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
  • Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE



Chef John's Spaghetti with Red Clam Sauce image

This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.

Provided by Chef John

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic
2 tablespoons capers
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24 ounce) jar tomato pasta sauce
¼ cup water
1 cup good-quality crisp white wine
2 (6.5 ounce) cans chopped clams, drained with juice reserved
salt and pepper to taste
1 pound dry spaghetti
¼ cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley

Steps:

  • Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
  • Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g

LINGUINE AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Make and share this Linguine with Red Clam Sauce recipe from Food.com.

Provided by Elena Bedner

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
1 (15 ounce) can diced tomatoes, undrained
1/2 cup fresh parsley, or 1 tbs dried parsley
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
16 ounces minced clams, with liquid
1 lb linguine
1 tablespoon lemon juice

Steps:

  • Heat butter and olive oil in pan over medium high heat.
  • Add garlic and cook till garlic is golden, about 3 minutes.
  • Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
  • Add undrained clams.
  • Bring mixture to a boil.
  • Simmer for 5 minutes.
  • Cook pasta according to directions; drain.
  • Add lemon juice to sauce, cook for 1 minute.
  • Put pasta in platter and toss with sauce.

RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

A seafood and pasta lover's fix-it-fast feast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

12 oz uncooked linguine
1/4 cup olive or vegetable oil
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, drained, chopped
1 small red chile, seeded, finely chopped
1 pint shucked fresh small clams, drained, liquid reserved
1 tablespoon chopped fresh parsley
1 teaspoon salt

Steps:

  • Cook and drain linguine as directed on package.
  • Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
  • Stir in clam liquid. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
  • Chop clams. Stir clams, parsley and salt into tomato mixture. Cover; simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 35 mg, Fiber 4 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Peter Rasmussen

Categories     Fish     Onion     Pasta     Tomato     Quick & Easy     Clam     Red Wine     Fall     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
6 canned anchovy fillets, drained, chopped
3 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
2 14 1/2-ounce cans Italian-style diced tomatoes
4 6 1/2-ounce cans chopped clams
1/2 cup dry red wine
3 tablespoons tomato paste
1 pound linguine, freshly cooked
Chopped fresh parsley
Grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
  • Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.

RACHAEL RAY'S LINGUINE WITH RED CLAM SAUCE



Rachael Ray's Linguine With Red Clam Sauce image

Make and share this Rachael Ray's Linguine With Red Clam Sauce recipe from Food.com.

Provided by StreetChef

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon coarse salt
1 lb linguine
3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO)
1 (2 ounce) can flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
1/4 teaspoon dried oregano leaves (a couple of pinches)
1 teaspoon dried thyme (one-third palmful)
6 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup dry red wine (a couple of glugs)
2 (14 ounce) cans baby clams, in juice, 1 can drained
1 (28 ounce) can crushed tomatoes
salt & freshly ground black pepper
1/2 cup chopped flat leaf parsley (2 handfuls)
1 teaspoon rated lemon zest, for garnish

Steps:

  • Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
  • While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
  • Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
  • Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.

Tips:

  • Soak the clams: Soaking the clams in cold water for at least 30 minutes helps to remove any sand or grit. This will help to ensure that your sauce is grit-free.
  • Use fresh clams: Fresh clams are essential for this recipe. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
  • Sauté the clams in olive oil: Sautéing the clams in olive oil before adding them to the sauce helps to brown them and gives them a nice flavor.
  • Use a good quality red wine: The red wine you use in this sauce is important. Choose a wine that you would enjoy drinking on its own.
  • Don't overcook the clams: Clams only take a few minutes to cook, so be careful not to overcook them. Overcooked clams will become tough and chewy.
  • Serve immediately: Linguine with red clam sauce is best served immediately. The longer it sits, the more the pasta will absorb the sauce and become soggy.

Conclusion:

Linguine with red clam sauce is a delicious and easy-to-make dish that is perfect for a special occasion. With its combination of fresh clams, red wine, and tomatoes, this sauce is sure to please everyone at your table. So next time you're looking for a seafood dish that's both elegant and delicious, give linguine with red clam sauce a try. You won't be disappointed!

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