Pasta with Red Clam Sauce
By Yankee Magazine|May 23 2002|
This pasta dish with red clam sauce is truly delicious. The garlic can be increased to taste — use as much as you dare, the contributor advises, or as much as your close ones will tolerate.
Yield
4 to 6 servings
Ingredients
2 cans (6-1/2 ounces each) minced clams or 1 cup freshly steamed and shucked clams
1/4 cup olive oil
1 to 2 tablespoons butter
4 garlic cloves (or more to taste), minced
2 to 3 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 can (28 ounces) Italian tomatoes
1 can (8 ounces) tomato sauce
16 ounces dried linguine or vermicelli
Instructions
Drain the clams and reserve the juice. Or measure out 1 cup of the clam-steaming liquid and set aside.
In a large saucepan, heat the olive oil and butter. Add the garlic and simmer for about 3 minutes, just until the garlic begins to color; do not let the garlic turn brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice. Simmer for 45 minutes. Add the clams and cook just enough to heat through.
Meanwhile, cook the pasta in plenty of boiling salted water according to the package directions. Drain. Place the pasta in individual serving bowls and pour the sauce on top.
My husband loves good food. His comment was “Excellent”. It’s very easy to make and is company fare.
The first time I fixed this my husband loved it, and asked me to fix it again.
My sister and her husband led me to this recipe…after I made it the first time for my boyfriend he proposed…can’t wait to make it for our big family some day!
This recipe should have dry Vermouth added just before the clams are put back in the sauce for reheating, this adds a true Italian vongolla flavor.
I LOVE this recipe! It’s become my signature pasta dish, and the few people that I’ve let in on my secret are amazed at how easy it is!