Italian recipes
Linguini with red clam sauce
5 (1)
15 min
Serves 4 - 6
Italian
Ingredients
- 3 tbsp extra virgin olive oil 44 ml extra virgin olive oil
- 1 medium onion, chopped 1 medium onion, chopped
- 2 clove garlic (finely chopped) 2 clove garlic (finely chopped)
- 1 tsp crushed chili flakes (adjust to taste) 4.9 ml crushed chili flakes (adjust to taste)
- 1 cup good quality dry white wine 240 ml good quality dry white wine
- 2 tbsp tomato paste 30 ml tomato paste
- 14 oz canned crushed tomatoes (400 g) 395 g canned crushed tomatoes (400 g)
- 1/4 cup fresh basil (substitute with 1 tsp dried basil) 60 ml fresh basil (substitute with 1 tsp dried basil)
- 1/2 tsp dried oregano 2.5 ml dried oregano
- Salt and black pepper to taste Salt and black pepper to taste
- 3 lb clams (1 1/2 Kg; preferably small) 1.36 kg clams (1 1/2 Kg; preferably small)
- 1/4 cup flat leaf parsley 60 ml flat leaf parsley
- 1 lb linguine (500 g) 455 g linguine (500 g)
Method
Cook the linguine in a pot of salted boiling water according to directions on the package (the pasta should be cooked al dente, i.e., to the tooth).
In the meantime heat the olive oil in a large skillet or frying pan. Add the onion and saute until tender.
Add the garlic and chili flakes and cook stirring continuously for about 1 minute.
Add the white wine and tomato paste, stir well and cook for 3 to 4 minutes, stirring occasionally.
Add the crushed tomatoes, basil, oregano and season with salt and black pepper to taste.
Bring the mixture to a boil, add the clams, cover and cook for 5 to 10 minutes or until all the clams have opened. Add the parsley and toss well.
When the linguine is cooked drain, add to the saucepan and stir well to coat. Serve immediately.
In the meantime heat the olive oil in a large skillet or frying pan. Add the onion and saute until tender.
Add the garlic and chili flakes and cook stirring continuously for about 1 minute.
Add the white wine and tomato paste, stir well and cook for 3 to 4 minutes, stirring occasionally.
Add the crushed tomatoes, basil, oregano and season with salt and black pepper to taste.
Bring the mixture to a boil, add the clams, cover and cook for 5 to 10 minutes or until all the clams have opened. Add the parsley and toss well.
When the linguine is cooked drain, add to the saucepan and stir well to coat. Serve immediately.
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