Linguine with Clam Sauce Recipe
Linguine with Clam Sauce
Flavors of Italy
Total time: 30 to 60 minutes
Preparation time: 5 minutes
Cooking time: 40 minutes
Difficulty: Easy
Chef's Note
The acidity of the tomato sauce can be reduced and the flavor of the sauce made milder and smoother by adding just a little cream at the very end.
Ingredients for 4-6 servings
- 500 g (18 oz.) fresh linguine
- 650 ml (2 1/2 cups) Tomato coulis
- 400 ml (1 1/2 cups) diced tomatoes
- 125 ml (1/2 cup) dry white wine
- 60 ml (1/4 cup) extra virgin olive oil
- 60 ml (1/4 cup) parsley
- 300 g (10 oz.) canned small Clams
- 2 cloves of garlic, chopped
- A pinch of sea salt
  1. Sauté the garlic in the olive oil; add the white wine, being careful that the oil is not too hot; let it evaporate for several seconds;
  2. add the tomatoes and simmer over low heat for 5 minutes; add in the tomato coulis, season with salt and pepper and continue cooking for 20 minutes;
  3. a few minutes before the end of the cooking time, cook the linguine in boiling salted water;
  4. add the parsley and drained clams to the sauce; heat through for 5 minutes (no longer or the clams will toughen);
  5. drain the pasta; place on a serving platter or in individual pasta bowls; pour the sauce over top and serve immediately.
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