Linguine alle Vongole in Rosso, Linguine with Clams in Tomato Sauce

Linguine-alle-Vongole-in-Rosso,-Linguine-with-Clams-in-Tomato-Sauce

I’m taking an Italian break on my blog today. I just returned from our Tokyo home a few weeks ago and it is always hard getting back into the blog posting groove but I’m back with a simple and yummy pasta recipe.

I know my recipes are usually Japanese dishes but I do post other recipes like Italian once in awhile. Italian food is my second favorite food and I love preparing it at home and of course eating it. Tokyo has some of the best Italian restaurants in the world and I usually have at least one Italian meal while I’m in Tokyo.

One of my favorite pasta dishes is Linguine alle Vongole in Rosso or Linguine with Clams in Tomato Sauce. I recently posted a photo of this dish on Instagram and realized I need to post the recipe since I’m always saying how easy it is to prepare! I learned how to make this dish from the old Mario Batali cooking show Molto Mario on the Food Network years ago. I really miss him and that show it was my favorite.

I love lots of clams so I probably have more than double the amount of clams than other recipe but the main ingredient is clams right?? Well then I think there should be many many clams in a pasta with clam sauce. That’s just me but I think you’ll agree. Plus the more clams the better the flavor of the sauce. I hope you enjoy this recipe. It comes together very quickly, only has a few ingredients and is perfect for a last minute dinner party or an intimate dinner at home.

Both fresh and dry Linguine or Spaghetti work great with this recipe.

Ingredients: serves 4

2 tablespoons sea salt
1 pound of spaghetti or linguine
6 tablespoons extra-virgin olive oil
4 cloves of garlic, peeled & roughly chopped
3 pounds of clams (I use Manila clams), scrubbed well & rinsed
1 teaspoon of red pepper flakes
3/4 cup dry white wine
1 (28-ounce) can crushed San Marzano tomatoes in juice
1/4 cup plus 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method:

In a large pot over moderately high heat, combine 6 quarts of water to boil and add salt. Add pasta and cook 1 minute short according to package directions (pasta should still be firm).

Meanwhile, in large sauté pan over medium high heat, heat the extra virgin olive oil until hot but not smoking. Add garlic and sauté until fragrant, about 30 seconds. Add clams and red pepper flakes and sauté 1 minute. Add wine and cover with lid shaking pan until clams are all open, about 7-8 minutes. Add can of tomatoes and 1/4 cup of the parsley and mix until everything is combined and tomatoes are mixed with the clams. Simmer, uncovered, just until everything is heated through, about 5 minutes.

Drain pasta and add to pan, tossing occasionally, until pasta is coated with the sauce about 1 minute. Add remaining 2 tablespoons parsley, tossing to coat. Serve immediately with extra red pepper flakes for those who like it a little more spicy.

Linguine alle Vongole in Rosso, Linguine with Clams in Tomato Sauce
Serves: 4
 
I'm taking an Italian break on my blog today. I just returned from our Tokyo home a few weeks ago and it is always hard getting back into the blog posting groove but I'm back with a simple and yummy pasta recipe.
Ingredients
  • 2 tablespoons sea salt
  • 1 pound of spaghetti or linguine
  • 6 tablespoons extra-virgin olive oil
  • 4 cloves of garlic, peeled & roughly chopped
  • 3 pounds of clams (I use Manila clams), scrubbed well & rinsed
  • 1 teaspoon of red pepper flakes
  • ¾ cup dry white wine
  • 1 (28-ounce) can crushed San Marzano tomatoes in juice
  • ¼ cup plus 2 tablespoon fresh flat-leaf parsley, coarsely chopped
Instructions
  1. In a large pot over moderately high heat, combine 6 quarts of water to boil and add salt. Add pasta and cook 1 minute short according to package directions (pasta should still be firm).
  2. Meanwhile, in large sauté pan over medium high heat, heat the extra virgin olive oil until hot but not smoking. Add garlic and sauté until fragrant, about 30 seconds. Add clams and red pepper flakes and sauté 1 minute. Add wine and cover with lid shaking pan until clams are all open, about 7-8 minutes. Add can of tomatoes and ¼ cup of the parsley and mix until everything is combined and tomatoes are mixed with the clams. Simmer, uncovered, just until everything is heated through, about 5 minutes.
  3. Drain pasta and add to pan, tossing occasionally, until pasta is coated with the sauce about 1 minute. Add remaining 2 tablespoons parsley, tossing to coat. Serve immediately with extra red pepper flakes for those who like it a little more spicy.

 

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