Linguine con le Vongole (Linguine with Spicy Red Clam Sauce)
Heat Scale: Medium
Servings
6servings
Servings
6servings
Ingredients
4lbssmall clamssuch as manila, scrubbed and discard any that are not closed, or 1 10-ounce can baby clams, drained reserving the liquid and using to make the 2 cups
In a large sauce pan, heat the oil over a medium heat. When hot add the onion and garlic and saute for 4 to 5 minutes. Add the parsley, chile piquin, and anchovies and saute for an additional couple of minutes.
Stir in the tomatoes and their juice, clam juice, and wine. Raise the heat and bring to a boil or over high heat. Reduce the heat to medium and cook until the sauce is thickened and reduced by 1/3 to 1/2. Add the clams, cover and cook until the clams open, about 8 minutes. Discard any clams that don’t open.
Add the bread crumbs, basil, and butter and simmer for an additional minute. Season to taste with the salt and pepper.
Place the linguine in individual pasta bowls, top with the clams and serve.
