The Ultimate Linguine with Clam Sauce

TOTAL TIME: 1 hr 45 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 30 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 ripe heirloom or vine tomatoes, optional
    • 1 cup dry white wine or crisp, light bodied beer
    • 1 (8-ounce) bottle clam juice
    • Fresh Seafood Seasoning Paste
    • 1 small red onion, coarsely chopped
    • 1 red chile pepper, coarsely chopped
    • Zest of 1 lemon
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    This sauce can be made with or without tomatoes. If you're using tomatoes in the sauce, score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin. Bring a small pot of water to a rolling boil, add the tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then peel the skin and dice the tomato into small pieces.

    Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells. Scoop out the clams and shuck them, place in food storage container and cool completely. Store the clams in the refrigerator until ready for use. Strain the stock and reserve, wipe out the pot and return to the heat.

    Meanwhile, make a seafood paste by adding the red onion, chile pepper, lemon zest, garlic, thyme, parsley, and bay leaves to the food processor and pulse-chop into a thick, but finely chopped, speckled paste.

    Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat. Add the anchovy filets and melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes. Add the reserved stock and stir to combine. Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal.

    To serve, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente.

    Meanwhile, heat the sauce over medium heat. Once the pasta has been dropped to cook, stir the clams into the sauce and simmer a few minutes. Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the pasta.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on January 06, 2013

      Flag

      YES, it was a great recipe. Even though the "paste" tasted pretty hot, mixed with the broth it was not overwhelming at all. I did add cooked bacon, scallops and some chopped green onion sauted with the clams and then added the broth. Thanks Rachel, for another very successful dish.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on June 12, 2011

      Flag

      My husband and I were amazed that I made something so good that had always sort of mystified us at restaurants. We both loved it and my husband kept going back to the leftovers in the fridge all night. An excellent use of a food processor as well.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on June 05, 2011

      Flag

      My son is a very pickey eater but not with this recipe. The entire family LOVED IT!!!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.