A family favorite for over 20 years, I created this recipe after visiting a bookstore back in 2000 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. Currently, I make this for my mom and dad in freezer portions because they absolutely love it too.
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 (see notes) & finely chopped
6-7 cans chopped clams, drained. Liquid reserved from 4 cans only.
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: Jalapeño peppers vary in their heat level so I try to judge the best I can from if my nose and eyes are watering as I cut them. For more heat, I keep the seeds in. If you're not a spicy fan, then de-seed and use less jalapeño. As for the clams, I used to use the minced but the bigger chopped ones are perfect.
Oooo... sounds really yummy!
ReplyDeleteThis sounds great! Can't wait to make it!
ReplyDeleteI'm really into Italian recipe now particularly with pastas. This one is really interesting. I think me and my family will love this also.
ReplyDeleteYum! 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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ReplyDeleteIt looks amazing :)
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