Red Hot Linguine and Clam Sauce
Posted: Wed Dec 29, 2010 10:58 amBear’s Red Hot Linguine and Clam Sauce
INGREDIENTS:
1 (16 ounce) package linguine
1 (2 ounce) can flat anchovies (drained and chopped)
2 tablespoons olive oil
4-5 large cloves garlic, pressed
½ teaspoon (or more) dried hot red pepper flakes
2 (14.5 ounce) cans diced tomatoes
1 (2.25 ounce) can sliced black olives drained
½ cup dry white wine
½ cup thinly sliced green onions
1/3 cup chopped fresh basil
1 (8 ounce) bottle Doxsee/Snow’s clam juice
1 ½-2 cups chopped razor clams *or steamers or mussels
Parmigiano-Reggiano
Cook linguine until just tender and drain well
Drain the anchovies reserving 2 tablespoons of the liquid
In a large skillet, heat the reserved anchovy oil with the olive oil over medium heat and cook the garlic and anchovies for 30 seconds stirring constantly (do not burn it).
Add the pepper flakes, clam juice, undrained tomatoes, olives and wine. Simmer over medium heat 10-15 minutes or until liquid is reduced by about 1/2.
Add clams, green onions and basil, return to simmer and cook 1-2 minutes stirring constantly.
*If using steamers or mussels, add those just before the green onions and basil; cover and cook until they are almost done then add the onions and basil and finish cooking clams.
Toss sauce with pasta and serve with grated Parmigiano-Reggiano and French bread.
If you don’t think you like anchovies, try a half a can; anchovies are the “secret” ingredient to many sauces. I don’t like anchovies by themselves but I don’t like teaspoons full of salt either; I use the whole can.
INGREDIENTS:
1 (16 ounce) package linguine
1 (2 ounce) can flat anchovies (drained and chopped)
2 tablespoons olive oil
4-5 large cloves garlic, pressed
½ teaspoon (or more) dried hot red pepper flakes
2 (14.5 ounce) cans diced tomatoes
1 (2.25 ounce) can sliced black olives drained
½ cup dry white wine
½ cup thinly sliced green onions
1/3 cup chopped fresh basil
1 (8 ounce) bottle Doxsee/Snow’s clam juice
1 ½-2 cups chopped razor clams *or steamers or mussels
Parmigiano-Reggiano
Cook linguine until just tender and drain well
Drain the anchovies reserving 2 tablespoons of the liquid
In a large skillet, heat the reserved anchovy oil with the olive oil over medium heat and cook the garlic and anchovies for 30 seconds stirring constantly (do not burn it).
Add the pepper flakes, clam juice, undrained tomatoes, olives and wine. Simmer over medium heat 10-15 minutes or until liquid is reduced by about 1/2.
Add clams, green onions and basil, return to simmer and cook 1-2 minutes stirring constantly.
*If using steamers or mussels, add those just before the green onions and basil; cover and cook until they are almost done then add the onions and basil and finish cooking clams.
Toss sauce with pasta and serve with grated Parmigiano-Reggiano and French bread.
If you don’t think you like anchovies, try a half a can; anchovies are the “secret” ingredient to many sauces. I don’t like anchovies by themselves but I don’t like teaspoons full of salt either; I use the whole can.