Saturday, March 13, 2010

Red Clam Sauce Over Linguine

I love the Red Clam Sauce, my husband loves the White Clam Sauce. So, guess what? I have to make both, so here is part one of this clam sauce. Will have part two in another post~ hope your a Red Clam Sauce lover~

The best sauce will come from the freshest ingredients, add the herbs last just before serving for basil, parsley. Pick out ripe plum tomatoes, fresh hard garlic cloves.

Your linguine should be al dente to taste, whatever your preference is.

One of our favorite seafood pasta is this red clam sauce over linguine. We love the fresh taste of plum tomatoes with red wine, garlic and fresh herbs over the pasta.

Pino Noir or Cabernet is great with this dish!

Whole canned clam rinsed then saute in butter and garlic add a great flavor to the sauce.

We usually have a dozen fresh little neck clams to every plate. A little heat with red pepper flakes, makes this dish perfect for me!
Most of my family loves the red sauce. For those that don't, will have the White Clam Sauce. So I leave the pasta seperate coated in Olive oil ( so it doesn't stick together) and keep it warm. Then they can add whatever sauce they want and add the clams on top, that will make everyone happy.

1/4 c. olive oil
1/2 tsp. crushed red pepper
5 cloves of garlic, chopped
2 (12 oz.) cans whole tomatoes, squeezed or two pounds of fresh plum tomatoes put through food processor
1 can seasoned tomato paste
24 fresh clams and 2 cans whole clams drained
salt & black pepper to taste
1 teaspoons fresh parsley, chopped 1 teaspoon fresh basil, chopped
1/2 cup of red wine
Put olive oil, red pepper, garlic in medium size pot, brown garlic. Cool. Add all tomatoes and paste, clams and water. Add salt, pepper, parsley and basil. Simmer approximately 1 1/2 - 2 hours on low heat. Add fresh clams and red wine for the last for 10 to 15 minutes until clams open....... Serve over linguine and fresh cracked black pepper and grated cheese, for hotter add more red pepper flakes.
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