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Linguine With Clam Sauce

  • Yield: 6 to 8


  • 2 teaspoons salt, plus more to taste
  • 1 1/2 pounds linguine, cooked to al dente
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • Pinch crushed red pepper
  • 2 pounds littleneck clams, scrubbed well
  • 1 cup dry white wine
  • 1/4 cup chopped fresh flat leaf parsley
  • 2 tablespoons chopped oregano or basil
  • Parmigiano-Reggiano cheese, to taste
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onions
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 1/2 cups chopped, peeled tomatoes, with their juice
  • 1/4 cup chopped fresh basil
  • 1/2 cup chicken stock
  • º teaspoon freshly ground black pepper
  • Pinch of sugar, optional


  • Bring 1 gallon of water and the salt to a boil in a large pot over high heat. Add the linguine and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
  • Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring until golden, about 1 minute. Add the crushed red pepper, wine, tomato sauce, and cook for 1 minute. Add the clams, stir well, cover, and cook until the clams open, 5 to 6 minutes. Stir in the parsley and oregano. Discard any unopened clams.
  • Drain the linguine. Add to the clam sauce and mix well. Season with salt and pepper to taste. Transfer to a large pasta bowl, sprinkle with cheese to taste, and serve with crusty Italian bread.
  • VIVA LAS VEGAS TOMATO SAUCE: Heat oil in a large skillet over medium-high heat. Add the onions, garlic, salt, and white pepper, and cook stirring, until the onions are soft, about 3 minutes. Add the tomatoes and basil, and cook, stirring, for 5 minutes. Add the stock and black pepper. Reduce the heat to medium-low and simmer for 2 minutes.
  • If needed, add the sugar to balance the acidity, and cook for 1 minute. Serve with the Linguine with Clam Sauce, or tightly cover and keep in the refrigerator for up to 5 days until ready to serve.
  • Makes 3 cups