How To make Red Clam Sauce
1 ea Onion; Md, Chopped
1 ea Clove Garlic; Minced
2 tb Olive Oil
13 oz Clams; Minced, 2 Cns
6 oz Tomato Paste; 1 Cn
1 c Water
2 tb Lemon Juice
1 tb Fresh Parsley; Chopped
1 ts Sugar
1/4 ts Rosemary
1/4 ts Thyme; Ground
Saute the onion and garlic in the oil in medium skillet, add the clams and their juice, the tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, for 15 minutes. Serve over cooked linguine or other pasta (8 oz) with grated Parmesan Cheese, if desired.
How To make Red Clam Sauce's Videos
Cooking With Cans: Easy Red Clam Sauce
This red clam sauce is easy, tasty, and freezes well.
Easy Clams in Tomato Sauce
Clams in red sauce is a super simple Italian seafood dish. Steamed clams are tossed in a garlicky tomato sauce with a touch of hot pepper flakes, basil, and extra virgin olive oil. This seafood recipe only takes around 30 minutes to make and is perfect as an appetizer or main course.
More great Italian seafood dishes:
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CLAMS IN RED SAUCE INGREDIENTS:
-2 pounds Littleneck clams
-28 oz can of whole plum tomatoes
-6 oz can of tomato paste
-5 cloves garlic
-1 tsp kosher salt
-1/4 tsp black pepper
-1/8 tsp red pepper flakes
-1/4 cup olive oil
-1 bunch basil
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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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Linguini Red Clam Sauce
Linguini Red Clam Sauce
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.
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.