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Linguine con Vongole Piccante Salsa (Linguini with Spicy Clam Sauce)

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

This is a spicy version of linguini with clam sauce. Half a teaspoon of red pepper flakes will provide a mildly spicy dish, but the temperature can be turned up by adding additional red pepper flakes during the cooking or you can serve with the recommended amount and serve it accompanied by additional red pepper flakes on the side so diners can control the spiciness themselves.

Ingredients

  • 1 pound Linguini Pasta
  • 3 cans (16.5 Oz. Can) Whole Or Chopped Clams
  • ¼ cups Extra Virgin Olive Oil
  • 2 Tablespoons Butter
  • 6 cloves Garlic, Finely Chopped
  • ½ teaspoons Red Pepper Flakes (or To Taste)
  • 1 can (28 Oz. Can) Whole Tomatoes (San Marzano Preferred), Crushed By Hand
  • 2 Tablespoons Tomato Paste
  • ¼ cubes Chopped Fresh Italian Basil
  • 2 Tablespoons Chopped Fresh Italian Flat Leaf Parsley, Plus Additional For Garnish
  • Kosher Or Sea Salt, To Taste
  • Freshly Ground Black Pepper, To Taste

Preparation

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook until al dente stage. Drain the pasta. and set aside.
2. Drain the clams, reserving 1/2 cup of the clam juice.
3. In a large sauté pan over medium heat, bring the olive oil to the ripple stage and add the butter. When the butter melts, add the garlic and cook, stirring, until fragrant. Do not allow it to brown, about 2 minutes. Add the pepper flakes and cook, stirring, for 30 seconds more.
4. Add the reserved clam juice and the crushed tomatoes. Increase the heat and bring to a boil.
5. When the clam juice/tomatoes come to a boil, lower the heat to accomplish a gentle simmer. Stir in the tomato paste, cover and cook the sauce at a simmer for 15 minutes.
6. If there are large chunks of tomato still in the sauce and it’s not to your liking, crush them using a potato masher to achieve the consistency you prefer.
7. Stir the clams, basil, and parsley into the sauce. Bring back to a simmer and season with salt and pepper to taste.
8. Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.
9. For service, either divide the sauced pasta among warmed service bowls garnished with additional chopped parsley or, for a family-style service, plate the sauced pasta on a large service platter garnish with additional chopped parsley and serve.

3 Comments

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Ryan on 12.10.2020

Phenomenal!!!
I look for this dish in every Italian restaurant. Best I ever had was in Chicago when I lived there and haven’t found anything like it in 20 years. I made it and it was absolutely amazing. As good as a top notch restaurant. You can keep the white clam sauce. This is the best. Thank you!

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lisamay on 8.6.2010

A friend is coming over tonight for dinner and this is what I’m planning on making. I am going to swap out the clams for sauteed bay scallops. . I’m hoping it works out (crossing fingers)

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kohlerjencooks on 6.25.2010

Wow, cannot wait to try this. It looks amazing!!!

2 Reviews

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coltandcorbin on 6.22.2010

Made this tonight. It was so simple and so yummy!

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yummyum on 5.28.2010

Delicious. I added extra red pepper flakes and a little Ragu because I like lots of sauce and spice. When I asked my husband if he liked it all he could muster was a mmmm. That means it was really good. Thanks!

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