Nancy Clancy’s Linguine with Red Clam Sauce
Long a staple of red-sauce Italian restaurants, this vintage favorite is so easy and delicious that it should be in every cook’s regular rotation.
Long a staple of red-sauce Italian restaurants, this vintage favorite is so easy and delicious that it should be in every cook’s regular rotation.
Yield:
4 to 6 servingsIngredients
1/4 cup olive oil
3 tablespoons salted butter
6 cloves garlic, minced
1/4 cup minced fresh parsley
3 tablespoons minced fresh basil
1/4 cup grated Parmesan cheese, plus more for serving
Pinch red pepper
1 can (6 ounces) tomato paste
2 cans (6-1/2 ounces each) minced clams with juice
4-6 ounces water
1 tablespoon table salt (for pasta)
3/4 pound linguini
Garnish: chopped fresh basil leaves and grated Parmesan cheese
Instructions
Combine oil and butter in a medium saucepan over medium heat. Add garlic and cook until just translucent, about 1 minute. Add herbs, cheese, red pepper, tomato paste, clams (with juice), and water. Bring to a simmer and cook, stirring occasionally, for 20 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Add salt. Add pasta and cook according to package instructions until just tender. Drain pasta, put in a serving bowl, and top with sauce. Garnish with basil and serve with extra Parmesan.
