Linguine with Red Clam Sauce

5 from 6 votes

A lighter, tomato-based alternative to traditional white clam sauce that combines fresh and canned clams for maximum flavor.

Course Main Course

Cuisine American

Keyword Clams, Pasta Recipes, Red Clam Sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 501kcal

Prepare pasta according to the package instructions.
Drain cans of clams or clean the fresh clams.
Heat olive oil in a heavy bottom pot over medium heat.
Add garlic and clams.
If using fresh clams, lower the heat, cover, and wait until all clams are open. Discard unopened clams.
Add sauce and simmer for 10 minutes.
Season with salt and pepper or any other seasoning you like.
Serve red clam sauce over the pasta.

Save the clam juice: Although the recipe calls for draining the canned clams before adding them to the sauce, don't let that valuable clam broth go down the drain. Use it to enhance the flavor of this recipe or save it for other seafood dishes.
Use chopped canned clams: The smaller pieces ensure that every bite will include a morsel or two of clam. Your guests will feel like there's an abundance of clams in the sauce.
Choose the right pasta: Linguine is the classic pasta shape for this dish, but fettuccine or spaghetti work well too. Avoid short or thin pasta types, which won't hold the sauce as effectively.
Keep an eye on cooking time: Overcooking clams will make them tough and rubbery. Once the shells open (for fresh clams), they're done!
Add a splash of white wine: For an extra layer of flavor, add ¼ cup of dry white wine after sautéing the garlic and before adding the clams.

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