Littlenecks in Smoky Spicy Tomato Sauce with Linguine
This take on littlenecks with linguine gets some Middle Eastern smoke, spice, and tanginess from harissa and preserved lemon.
By Yankee Magazine|Jun 28 2026|
Littlenecks in Smoky Spicy Tomato Sauce with Linguine
Credit: William HerefordIn her cookbook, A Kitchen on Goose Cove: Recipes from the Heart of Maine, chef and author Devin Finigan writes: “For summer vacation when I was a kid, we’d pile in the car and drive to Ogunquit, Maine, and camp out in tents. One of our favorite group projects was to scramble around for clams at low tide, feeling for them with our toes in the mud. Those summers began my love affair with Maine. Over Christmas and New Year’s, when we were back home in Vermont, we didn’t have much fresh seafood, so our version of the traditional Feast of the Seven Fishes on Christmas Eve included the only fresh sea creatures we could find in the market … clams. Every year, my dad would make linguine and clams in spicy tomato sauce. This updated version of his recipe gets some Middle Eastern smoke, spice, and tanginess from harissa and preserved lemon. If you keep these two condiments on hand, you will never run out of ways to use them. Harissa has a spicy kick, so adjust to taste.”
This Littlenecks in Smoky Spicy Tomato Sauce with Linguine recipe from Devin Finigan first appeared in the July/August 2026 issue of Yankee.
Yield
4 servings
For the linguine
Ingredients
Kosher salt
1 pound linguine
¼ cup chopped fresh flat-leaf parsley, for garnish
Instructions
Bring a pot of liberally salted water to a boil over high heat for the pasta.
Meanwhile, make the tomato sauce: Pour enough olive oil into a large nonreactive skillet or Dutch oven to create an even film and warm over medium heat until it shimmers. Add the shallots and cook until they start to soften, 2 to 3 minutes. Add the garlic and cumin seeds and cook for another minute. Pour in the clam juice and tomatoes. Bring the mixture to a gentle simmer and cook until the sauce starts to thicken, 6 to 8 minutes.
Stir in the preserved lemon, if using, and harissa. Add the clams, cover the pan, and continue to simmer until the clams open, 5 to 7 minutes. If any clams remain closed, cook for another minute or two, then discard any that still have not opened. Remove the lid and turn off the heat.
For the tomato sauce
Ingredients
2–3 tablespoons olive oil
2 shallots, medium-diced
4 garlic cloves, finely diced
1 teaspoon cumin seeds
2 cups bottled clam juice
1 28-ounce can peeled whole tomatoes, drained and chopped
2 tablespoons diced preserved lemon (optional)
2–4 tablespoons harissa
3 dozen littleneck clams, rinsed, scrubbed, and free of grit
Instructions
Next, cook the pasta: When the water in the pot comes to a boil, add the linguine and cook to al dente according to the package directions.
Drain the cooked linguine in a colander, then transfer to a large bowl. Pour in the clams and tomato sauce. Toss well, then garnish with parsley. Set a second bowl on the table for empty clam shells and serve family-style.
