Saturday, November 10, 2012

Linguine with Spicy Red Clam Sauce

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


Olive oil
5-6 garlic cloves
2 28oz cans whole peeled tomatoes (I like Cento)
6 jalapeño peppers, red or green, seeded & finely chopped
5-6 cans minced or chopped clams (or a mixture of both), drained & liquid reserved
2 tblsp parsley
16oz cooked linguine
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. This is when I break down the tomatoes with my immersion blender or you can use a masher. Personal preference as to how chunky you like your sauce.

Stir in clams, parsley & salt. Cover & simmer for 30 minutes, stirring occasionally. Meanwhile, put up linguine.

Serve with pasta. Add red pepper flakes & parmesan cheese.

Food for thought: It's not unusual for me to use up to 8 peppers, depending on how spicy we want it. I don't seed them anymore since it's quicker and the heat is all in the seeds. So, more recently, I have been using 6 not seeded. Heat seems to be perfect. If the jalapenos are weak, we use more red pepper flakes.

8 comments:

~Marie~ said...

Oooo... sounds really yummy!

Mark said...

This sounds great! Can't wait to make it!

Patrick Del Rosario said...

I'm really into Italian recipe now particularly with pastas. This one is really interesting. I think me and my family will love this also.

charmel tan said...

Yum! This looks pretty tasty. Pasta is my favorite but I only eat it with red sauce. White sauce taste icky to me.
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tifffany_keep_going said...

It looks amazing :)

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