Linguine with Spicy Red Clam Sauce

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.