My Mammas Red Clam Linguini Recipes

LINGUINE WITH RED CLAM SAUCE

Steps:

• Heat butter and olive oil in pan over medium high heat.
• Add garlic and cook till garlic is golden, about 3 minutes.
• Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
• Add undrained clams.
• Bring mixture to a boil.
• Simmer for 5 minutes.
• Cook pasta according to directions; drain.
• Add lemon juice to sauce, cook for 1 minute.
• Put pasta in platter and toss with sauce.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
• Stir in clam liquid. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
• Chop clams. Stir clams, parsley and salt into tomato mixture. Cover; simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

LINGUINI WITH RED CLAM SAUCE (LINGUINI CON LE VONGOLE AL SUGO)

Steps:

• A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
• This will remove any sand or grit in the clams.
• This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
• Bring a large stockpot of water to a boil for the linguini.
• In another pan, heat olive oil over medium high heat.
• Add shallots and crushed red pepper and sauté until shallots are softened.
• Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
• Carefully add chopped tomatoes with their liquid.
• Stir to combine, and add dried basil and oregano.
• Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
• Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
• While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
• As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
• Drain pasta, and transfer to a serving bowl.
• Top with tomato sauce and toss with chopped fresh basil.
• Finally, add cooked clams over top the pasta, still in their shells.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.