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  • llubrano

Linguine with Fresh Clams in Tomato Sauce

I made this for my family on Christmas Eve, everyone loved it and it's pretty easy to make. Here's how I do it:


1 can crushed tomatoes

1 lb box linguine

1/2 tsp crushed red pepper flakes, put a bit more if you like it spicy

1 cup white wine

2-3 cloves garlic chopped fine

2 dozen small little neck clams. If you can find fresh you can use the frozen chopped clams, I'm not a fan of the canned stuff.

2-3 tbs olive oil

1 large bunch fresh parsley chopped

In a large sauce pot on medium heat add the olive oil then simmer the garlic and red pepper flakes 2-3 mins. Sometimes I like to add a carrot just cut in 2 pieces to sweeten the sauce but this is optional. If you do add a carrot take it out at the end. Add the crushed tomatoes and simmer 5-10. Add salt to taste then add the red wine and simmer another 10 mins. Meanwhile add all the clams to a large heated skillet cover them with a lid and cook 5-10 mins till the clams have all opened. Add the clam juice to the sauce. Boil your linguine. I like to remove half of the shell so each clam is in a half shell. Add the clams to the sauce. When linguine is al dente strain then place in a really large bowl. I like to start adding the sauce with large spoonfuls till it's all coated then I pour the rest of the sauce with clams over the top and add the chopped parsley. Serve piping hot and enjoy!

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