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Nancy Clancy’s Linguine with Red Clam Sauce

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Nancy Clancy’s Linguine with Red Clam Sauce

Long a staple of red-sauce Italian restaurants, this vintage favorite is so easy and delicious that it should be in every cook’s regular rotation.

Total Time: 40
Yield: 4 to 6 servings

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons salted butter
  • 6 cloves garlic, minced
  • 1/4 cup minced fresh parsley
  • 3 tablespoons minced fresh basil
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Pinch red pepper
  • 1 can (6 ounces) tomato paste
  • 2 cans (6-1/2 ounces each) minced clams with juice
  • 4-6 ounces water
  • 1 tablespoon table salt (for pasta)
  • 3/4 pound linguini
  • Garnish: chopped fresh basil leaves and grated Parmesan cheese

Instructions

Combine oil and butter in a medium saucepan over medium heat. Add garlic and cook until just translucent, about 1 minute. Add herbs, cheese, red pepper, tomato paste, clams (with juice), and water. Bring to a simmer and cook, stirring occasionally, for 20 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Add salt. Add pasta and cook according to package instructions until just tender. Drain pasta, put in a serving bowl, and top with sauce. Garnish with basil and serve with extra Parmesan.
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