Best 20 Linguine With Spicy Red Clam Sauce Recipes

LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

LINGUINE WITH SPICY RED CLAM SAUCE

Steps:

• Heat the oil in a very large pot over medium heat. Add the onion, garlic, oregano, and red pepper flakes. Saute' until the onion is tender, about 10 minutes.
• Add the tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease the heat to medium and simmer uncovered until the liquid reduces by one third, about 30 minutes.
• Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any clams that don't open), about 8 minutes. Remove the pot from heat. Using a slotted spoon transfer the clams to a large bowl and cover to keep them warm. Stir the parsley and butter into the pot.
• Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring frequently to prevent the pasta from sticking together, until tender but still firm to bite, about 8 minutes.
• Drain. Ad the linguine to the sauce and toss until the sauce thickens slightly and coats the linguine. Season the pasta generously with salt and black pepper. Transfer to bowls and tops with clam sauce and serve.

LINGUINE WITH SPICY RED CLAM SAUCE RECIPE - (3.7/5)

Steps:

• Heat oil in a very large pot over medium heat. Add onion, garlic, oregano, and red pepper flakes. Saute until the onion is tender, about 10 minutes. Add tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease heat to medium and simmer uncovered until the liquid reduces by one-third, about 30 minutes. Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any that don't open), about 8 minutes. Remove pot from the heat. Using a slotted spoon, transfer clams to a large bowl and cover to keep warm. Stir parsley and butter into the pot. Bring a large pot of salted water to boil. Add the linguine and cook, stirring frequently until tender but still firm, about 8 minutes. Drain. Add linguine to the sauce and toss. Season with salt and pepper. Put pasta in bowls. Top with clams, and serve.

SPICY LINGUINE WITH CLAMS AND MUSSELS

Steps:

• Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
• Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
• Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be 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 onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

SPICY CLAM SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

RED CLAM SAUCE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

LINGUINE WITH SPICY CLAM SAUCE

Steps:

• Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.

RACHAEL RAY'S LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
• While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
• Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
• Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
• Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.

PASTA WITH SPICY RED CLAM SAUCE

Steps:

• Heat some olive oil in a large skillet. When hot add the anchovy fillets and onion.
• Once the onions turn translucent, add the garlic, capers and clams along with the clam juice.
• Add the white wine, tomato sauce, and red pepper flakes. Allow to simmer until heated through. Salt and pepper to taste. Stir in the basil.
• Pour over cooked pasta and toss to coat the pasta well. Serve with hot with a sprinkling of romano cheese if desired.

LINGUINE IN SPICY RED CLAM SAUCE

Steps:

• Cook the linguine in a large pot of salted water until just tender to the bite. Drain well. Drain the anchovies, reserving 2 tablespoons of the packing oil and 3 or 4 of the anchovies.
• Meanwhile, in a large skillet, heat the reserved anchovy oil with the olive oil and cook the garlic over medium heat, stirring for 30 seconds. Add the pepper flakes, reserved anchovies, reserved clam juice, undrained tomatoes, olives, and wine or broth. Simmer over medium-low heat, stirring occasionally, for 10-15 minutes until lightly reduced. (Sauce can be made a couple of hours before cooking pasta. Refrigerate, but reheat before continuing.) Add clams, scallions, and basil. Cook, stirring for 1 to 2 minutes, or until heated through.
• Toss sauce with hot pasta and serve.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Heat butter and olive oil in pan over medium high heat.
• Add garlic and cook till garlic is golden, about 3 minutes.
• Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
• Add undrained clams.
• Bring mixture to a boil.
• Simmer for 5 minutes.
• Cook pasta according to directions; drain.
• Add lemon juice to sauce, cook for 1 minute.
• Put pasta in platter and toss with sauce.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
• Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

LINGUINE WITH SPICY CLAM SAUCE

Steps:

• Heat oil in a deep saute pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.
• Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.
• Meanwhile, add clam juice and wine to saute pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
• Stir in clam liquid. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
• Chop clams. Stir clams, parsley and salt into tomato mixture. Cover; simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.

LINGUINE AND CLAMS WITH FRESH RED SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
• Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
• Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
• Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

CLAM SAUCE WITH LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.