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How To make Fettuccine with Red Clam Sauce
3 tablespoons olive oil
5 garlic cloves
minced
1 1/2 tablespoons tomato paste
1 8 ounce bott clam juice
2 6 1/2 ounces chopped clams :
drained, 1/2 cup
juice reserved 2 tablespoons chopped fresh parsley
1 pinch dried red pepper flakes
Salt and pepper 8 ounces fettuccine :
freshly cooked
Heat oil in heavy medium skillet over medium heat. Add garlic and saute until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.
How To make Fettuccine with Red Clam Sauce's Videos
Pasta with Red Clam Sauce
Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Please leave your comments there. Enjoy!
Linguine with Red Clam Sauce
This linguine with clams recipe is easy, it calls for just a few ingredients...
Ingredients:
Clams
Linguine
Garlic
Red Pepper
Salt
Parsley
Olive Oil
Plain Tomato sauce
For this beautiful, tasty clam red sauce, not much work is required! For that matter linguine and clams is really easy!
Start buy bring a pot of water to a boil and salt it till it tastes like the sea. Then start your linguine. Meanwhile add some olive oil to a pan, add your garlic parsley and red pepper as it heats up. Add your clams, tomato sauce, and white wine and and reduce your sauce. the majority of your clams will open just as its time to add your pasta. Add your pasta before it reaches al dente. You want to finish it in the sauce for the last couple of minutes... Once you add your pasta, you can add a bit more red pepper and parsley (fresh if you have it). bring it to al dente and serve. This linguine alle vongole will have you feeling like you live in Sicily or at least some part of Italy in no time at all! Measurements will vary based on your tastes and portions. Also works great with spaghetti to make spaghetti and clams or spaghetti with clams.
Recess by Track Tribe is the song
Linguine with Canned Clams - Cheap, Easy, Delicious
Today we're making linguine with white clam sauce. We're using canned clams which makes the dish much more affordable and accessible to all. I hope you enjoy it!
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Italian Linguini With Red Clam Sauce
This is The Bald Chef's favorite Italian recipe Linguini With Red Clam Sauce. Vongole con Linguini is a classic recipe made with a marinara sauce infused with fresh clams. The Bald Chef will show you how to make this outstanding Italian pasta dish. Some like their clam sauce white but the tomato, red pepper, and basil are much more flavorful.
This is The Bald Chef's favorite Italian recipe Linguini With Red Clam Sauce. Vongole con Linguini is a classic Italian recipe made with a marinara sauce infused with fresh clam liquor. Crowed with fresh Little Neck clams that are sweet and tasty. The Bald Chef will show you how to make this outstanding Italian pasta dish. Some like their clam sauce white and it's not to bad . But Italian Linguini With Red Clam Sauce is a much better recipe. The Italian plum tomatoes , red hot pepper, basil, and the garlic are much more flavorful.For more on this Italian Cuisine recipe and how to cook Italian Linguini With Red Clam Sauce check the recipe at
Best Linguine with Red Clam Sauce & Baked Clams Oreganata
Today we're making the best Linguine with Red Clam Sauce and garlicky Baked Clams Oreganata! This is the third episode in the feast of the Seven Fishes Series. Both of these recipes were made with a total of 3 dozen littleneck clams. We used about 15 clams for the red clam sauce plus a can of baby clams. The rest of the whole clams were used for the oreganata baked clams. I hope you enjoy both of these Italian seafood recipes!
Also, check out this Linguine with White Clam Sauce:
Chapters:
0:00 Intro - How to purge clams
1:24 Prepping and discussing ingredients
5:35 Begin cooking linguine with red clam sauce
6:20 Cooking the whole clams
8:05 Cooking the sauce
11:11 Finishing the pasta in the clam sauce
12:09 Plating
12:42 Intro - Baked clams oreganata
13:07 Opening and prepping the clamshells
15:14 Prepping ingredients
17:00 Preparing the stuffing
20:24 Stuffing the clams
21:38 Finishing the baked clams
LINGUINE WITH RED CLAM SAUCE
INGREDIENTS
- ½ pound linguine
- 1 dozen little neck clams
- 10 ounce can baby clams - clams strained and juice reserved
- 2 anchovies - chopped fine
- 5 cloves garlic - sliced
- 2 tablespoons olive oil
- 2-3 tablespoons extra virgin olive oil - for finishing
- 2 ounces tomato paste
- 14 ounces (half a standard can) San Marzano Plum tomatoes - hand - crushed or blender pulsed
- ¼ cup dry white wine
- ½ teaspoon dry oregano
- salt and pepper to taste
- ¼ teaspoon crushed red pepper - or to taste
- 2 tablespoons parsley - minced
- 1 cup pasta water - reserved - might not need
INSTRUCTIONS
1. Cook pasta to al dente in a large pot of salted ( 2 Tbsp kosher salt per gallon) water.
2. Separate the canned baby clams from their juice, reserving both.
3. In a large pan saute the garlic and anchovies on medium to medium-low heat in a couple tablespoons of olive oil. Cook until the garlic is golden and the anchovies are slightly dissolved (about 3-4 minutes).
4. To the same pan add the clams and the 1/4 cup of white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
5. After all the clams have opened (discard any that do not open after 7-10 minutes) turn heat to medium-low and add the tomato paste. Cook for 3 minutes then add the plum tomatoes and 1 cup of reserved clam juice. Bring sauce to a simmer.
6. Add the parsley, oregano, and red pepper flakes. Let the sauce thicken slightly for 2-3 minutes more.
7. Add the al dente pasta to the sauce and turn heat to medium. Thoroughly coat the pasta with the sauce for 1 minute. Add the baby clams to the pasta to heat them through. Taste test and adjust salt and hot pepper levels if required. If required add a bit of pasta water to loosen up the sauce.
8. Finally add the whole clams to the pasta and mix once more. Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top. If more sauce is needed just add a few ounces of pasta water at a time to get a perfect consistency. Enjoy!
BAKED CLAMS OREGANATA
INGREDIENTS
- 2 dozen littleneck clams - cleaned well
- 1 ½ cups plain bread crumbs
- 3 garlic cloves - paste
- 1 teaspoon dried oregano
- ¼ cup parsley - minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ¼ cup extra virgin olive oil
- ¼ cup dry white wine
- 1/4 cup chicken stock or clam juice
- 1 tablespoon lemon juice
- Lemon wedges - for serving
- ½ cup water - for pan to keep moist
INSTRUCTIONS
1. Cook clams in oven at 425f until they slightly open - only a few minutes
2. Carefully open the clams and discard the top. Break the clam free from the shell then place back in bottom. This makes eating the baked clam easier.
3. Saute the garlic in olive oil over medium- low heat until golden. Add hot pepper flakes and cook for 30 more seconds. Add the wine and cook for 2 minutes more over medium heat.
4. Turn off heat and add breadcrumbs, salt, parsley, oregano, lemon juice and chicken broth or clam juice. Mix well.
5. Pack the clams with the breadcrumb mixture. Seal the clams in tight so they stay moist during cooking.
6. Place the clams on a baking sheet and a half cup of water to the pan. Drizzle a bit of olive oil onto each clam and place sheet in broiler for 5-7 minutes. Carefully watch the clams so that they don’t burn. When they are nice and brown remove and serve with lemon wedges. Enjoy!
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Linguine, Clams & White Wine Sauce Recipe - Recipe By Laure Vitale - Laura In The Kitchen Episode 67
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