Red Clam Sauce

Red Clam Sauce

Ingredients:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons garlic, chopped
  • 16 ounces clams, chopped
  • 10 ounces whole baby clams
  • 12 leaves oregano
  • 8 each basil leaves
  • 2 tablespoons flat-leaf parsley
  • ¼ teaspoon red pepper flakes
  • ¼ cup dry white wine
  • 1 ½ cups clam juice
  • 1 (28-ounce) can whole-peeled tomatoes, drained and coarsley chopped
  • salt, to taste
  • pepper, to taste
  • 12 ounces linguine
Method:
  1. Sauté the garlic in oil over medium-high heat.
  2. Add the garlic and sauté for about 1 minute or until golden.
  3. Add the clams, basil, parsley, and red pepper flakes.
  4. Increase the heat to high and sauté for about 1 minute.
  5. Reduce the heat and cover the pan.
  6. Cook 3 to 4 minutes.
  7. Add the wine and sauté to au sec.
  8. Add the clam juice and sauté for another minute or so.
  9. Add the tomatoes and cook 2-3 more minutes until the sauce thickens.
  10. Adjust the consistency with pasta water as needed.
  11. Meanwhile, cook the pasta in salted water to al dente.
  12. Drain the pasta.
  13. Add the pasta to the clam sauce and sauté for a minute or so.
  14. Season with salt and pepper.
  15. Adjust consistency as necessary.
  16. Serve.