Linguine with Red Clam Sauce

  • 6 dozen littleneck clams, scrubbed and rinsed (see notes)
  • 1/2 cup water
  • 1/2 cup dry white wine
  • 10 ounces linguine
  • 1/4 cup olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 cup onion, finely chopped
  • 2 cups chopped tomatoes
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground pepper to taste
  • 1 to 2 teaspoons tomato paste (optional)
  • 2 tablespoons chiffonade of fresh basil
  • 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped
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