A family favorite, I created this recipe after visiting a bookstore more than 9 years ago and perusing so many Italian cookbooks for a clam sauce recipe. I took what I liked about all of them and made my own. We like things spicy around here, hence the use of jalapeños. This couldn't be any easier.
Printable Recipe Here
8 oz cooked linguine
3-5 garlic cloves
1 28oz can whole Italian style tomatoes
3 jalapeño peppers, red or green, seeded & finely chopped
2 cans minced clams, drained & liquid reserved
1 tblsp parsley
Salt to taste
Red pepper flakes (optional)
Parmesan cheese (optional)
Heat oil in sauté pan. Cook garlic until soft & fragrant. Stir in tomatoes & jalapeños. Cook for 3 minutes. Stir in clam liquid & heat to boiling. Reduce heat to low. Simmer uncovered for 10 minutes.
Stir in clams, parsley & salt. Cover & simmer for 30 minutes, stirring occasionally. Serve with linguine.
Add red pepper flakes & parmesan cheese.
Food for thought: I always double this recipe to serve 4 & possibly leftovers. It's not unusual to use 8-10 peppers sometimes, depending on how hot one wants it. Freezes well too.