How To make Red Clam Sauce

linguine with spicy red clams sauce!

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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linguine Clam | #linguinepasta #clams #seafoodpasta

Pasta tossed with lots of garlic, parsley , tomatoes and clams what's there not to love. This is a non alcohol version of red clam sauce where I've used clam juice and pasta water instead of whine which is optional. If you can't find clam juice you can use any other stock whatever is convenient. Try your best to find Italian Canned tomatoes they have a much non acidic and sweeter taste then other. Hope you all enjoy this recipe and please don't forget to share this video and recipe with loved ones.

ingredients:

3/4 pounds linguine
1 can 28 ounce chopped San Marzano tomatoes
1 tsp red crushed peppers
3 tbsp olive oil
1/2 cup parsley
1/2 cup cherry tomatoes cut in half
4 cloves garlic thinly sliced
1 pound clams scrubbed
1/2 cup clam juice
rock-salt as desired
1/2 cup basil sliced.
1/2 TSP crushed black pepper

INSTRUCTIONS:
Set a large 1-gallon pot of water over high heat. Bring to a boil and add 1 tablespoons rock salt. Add the uncooked pasta to the water and cook for 7 to 10 minutes. (The pasta should be a bit undercooked.) Drain the pasta in a colander and reserve.

Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the garlic and saute until light golden brown . Add the crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the clams tomato can, cherry tomatoes, fresh parsley and clam juice stir to combine well, and cook about 3 minutes. Add rock salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Continue to cook until the shells open, 5 to 7 minutes. Add the xtra parsley sliced basil and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.

Ciao Italia 803-r1167 Spaghetti with Red Clam Sauce

Ciao Italia 803-r1167 Spaghetti with Red Clam Sauce

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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Miami chef demos famous linguini with clam sauce

Staten Island chef Michael D'Andrea demonstrates to Early Show contributor Katie Lee how prepare his famous linguini with white clam sauce, a favorite at his Miami Beach restaurant Macaluso's & Co.