I love pasta and I love clams. So, on the menu this certain night was Linguine with red clam sauce. Of course anything with clams in it and I’m guaranteed to be eating solo. Well, I do have the dogs for company. They never turn their noses up to any of my food! John claims that clams are slimy though he eats mushrooms and I think they are slimy. What the heck dude? I’ll eat mushrooms on certain things but, they aren’t on the top of my list.
Even though I cut this recipe in half when I made it, I still had plenty for dinners and lunches! A great dish for guests, as long as they’re not persnickety.
Linguine with red clam sauce
1 T. olive oil
1 c. chopped onion
6 canned anchovy fillets, drained and chopped
3 clove garlic, chopped
1/2 t. dried crushed red pepper
2 (14.5 oz.) cans of Italian-style diced tomatoes
4 (6.5 oz.) cans of chopped clams
1/2 c. dry red wine
3 T. tomato paste
1 pound freshly cooked linguine
Chopped fresh parsley
Grated parmesan cheese (optional)
Heat oil in heavy large pot over medium-heat. Add onion and saute 3 minutes. Add anchovies, garlic and dried red pepper; saute 2 minutes. Mix in the diced tomatoes with juices, clams with juices, wine and the tomato paste. Bring the sauce to a boil, while constantly stirring. Reduce heat to low and simmer until it’s slightly thickened, stirring occasionally, about 15 minutes.
Meanwhile cook the linguine as directed. Luckily I cut this recipe in half because here is where the other half ended up.
On the dog-hair covered floor. At least it was pasta and not a steak! Pick-up-Stix anybody? Ha! Remember that game or am I showing my age? hee hee
Add (good) linguine to sauce and toss to coat. Season with salt and pepper.
Transfer to a large serving bowl. Sprinkle with parsley. Serve with parmesan cheese, if desired. I never did get a picture of this plated. Either I forgot or I was a hungry girl 😉
Yield: 4-6 servings.
*I cut this recipe in half and it still made a lot. So, the serving sizes are big if a full recipe serves 4-6 people.
twodogsinthekitchen 
Looking good–and I totally remember pick up stix! I was obsessed with it when I was young.
That looks delicious! Where were the dogs when all that pasta hit the floor, mine would have been on it in a heartbeat 🙂 And my husband wouldn’t even be in the room if I opened a can of clams 🙂
You are right – at least you dropped cheap pasta and not a steak on the floor! I’ve never tried clams, but I found out recently I like mussels! 😀
Happy Friday!
This really sounds delicious,.I usually use white clam sauce to dress my pasta, but you’ve convinced me to give your red sauce a try. I hope you have a great weekend. Blessings…Mary
I love that you said persnickety. I don’t hear it a lot but my family has always used that word. 🙂 I only had clam sauce once and was not a fan of the fishy taste in the sauce. Then I added anchovies to a red sauce once to deepen the flavor and now I really can’t stand fishy flavor in my sauce (I added too much and it made me want to hurl.) So I’ll pass on the sauce but it does look tremendous! I would try anything you made me, John needs to broaden his horizons! lol
I prefer the white clam sauce myself but, wanted to try this. The white remains a favorite. This was just ok to me. But some may love it so I post them anyways 😉 I agree about John and guess what? Since we’ve been together they’ve actually broadened, so you can imagine what he used to be like…eek!
LOL! Good for you. I’m working on Dennis too. Without us, they would just not have any food variety!
Looks great!