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Linguine with Clam Sauce

Linguine with Clam Sauce


  • 30 cherrystone clams, shucked, coarsely chopped, liquid reserved
  • ¼ cup olive oil
  • 1 cup chopped onion
  • ¾ teaspoon pressed garlic
  • 2 (14.5ounce) cans chopped tomatoes, drained
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 teaspoon oregano
  • ½ pound linguine
  • freshly grated Parmesan cheese

Heat oil in large, heavy saucepan. Sauté onion and garlic until soft. Add tomatoes and simmer, uncovered for 5 minutes. Add black and red pepper and oregano. Cover and simmer gently for 15 minutes, stirring occasionally. Add clams and ¾ cup reserved liquid. Simmer, uncovered, for 3 to 5 minutes, stirring frequently, until clams are done, about 5 to 10 minutes.

Meanwhile, cook linguine according to package directions. Drain and put in a large, heated bowl. Add half the clam sauce, toss well, dish into heated soup bowls, and top with the remaining sauce. Sprinkle with Parmesan.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas