Red Clam Linguine (Linguine Con Le Vongole Al Sugo)

Delight in this traditional Neapolitan dish, where succulent littleneck clams are simmered in a savory tomato and herb sauce, then tossed with al dente linguine. Finished with a sprinkle of fresh basil, this dish is a true taste of Italy.

Ingredients

For Red Clam Linguine
1/4	cup extra virgin olive oil
2	littleneck clams, scrubbed well
4	garlic cloves, chopped
1	large shallot, minced
2	anchovy fillets, chopped
1	whole tomatoes, coarsely chopped (preferably San Marzano)
1	teaspoon dried basil
1/2	teaspoon dried oregano
1	crushed red pepper flakes, to taste
1	lb linguine
	freshly chopped basil, for garnish

Instructions

• For Preparing Clams

  1. Let the clams soak in very cold water with a teaspoon of salt and the juice of one lemon for about 30 minutes to remove any sand or grit.
  2. Scrub the outer shells of the littleneck clams well with a vegetable brush.

• For Linguine and Sauce

  1. Bring a large stockpot of water to a boil for the linguine.
  2. In a pan, heat olive oil over medium-high heat.
  3. Sauté shallots and crushed red pepper until shallots are softened.
  4. Add chopped garlic and anchovies, sauté until anchovies melt into the oil without letting garlic get too dark.
  5. Carefully add chopped tomatoes with their liquid, sprinkle in dried basil and oregano.
  6. Cover, reduce heat, and simmer sauce until clams and linguine are ready.
  7. Add littleneck clams to the simmering sauce, stir well, and cover.
  8. Salt the boiling pasta water, add linguine, and cook until al dente.
  9. As clams open, remove them to a bowl and cover until all clams are cooked.
  10. Drain pasta, transfer to a serving bowl, top with tomato sauce, and toss with fresh basil.
  11. Add cooked clams over the pasta, still in their shells, before serving.

Aug 08, 2024