Linguine Served with a Spicy Red Clam Sauce

Delight in the Flavors of Clam Linguine

Are you ready to embark on a culinary adventure that promises to tantalize your taste buds? This exquisite clam linguine recipe brings together the vibrant flavors of the ocean and the comfort of Italian cuisine. Let's dive in!

Ingredients

• 1 tablespoon anchovy oil, plus 5 finely chopped anchovy fillets (from a 2-ounce can), divided
• 2 tablespoons extra-virgin olive oil
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup bottled clam juice
• 1/3 cup vermouth or dry white wine
• 1 pound littleneck clams, cleaned
• 1 (28-ounce) can whole San Marzano tomatoes
• 1 teaspoon kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter, diced
• 1/4 cup fresh flat-leaf parsley, chopped

Cooking Instructions

To begin your gastronomic journey, bring a large pot of salted water to a vigorous boil over high heat. While the water is heating up, take a spacious saucepan and warm the anchovy oil along with olive oil over medium heat. Once the oils are heated, introduce the thinly sliced garlic, stirring constantly until it reaches a golden brown hue, which should take around 2 minutes.

Next, toss in the anchovy fillets and crushed red pepper, cooking for an additional 30 seconds while stirring. Bring in the clam juice and vermouth, and allow the mixture to reach a boil over medium-high heat.

Now it’s time to add the clams to the pot. Ensure they are coated with the flavorful sauce, and cover the pot to let them cook for about 6 to 8 minutes until they begin to open up. Carefully transfer the clams to a large bowl using a spider strainer or slotted spoon, and reserve the liquid in the pan. Be sure to discard any clams that remain closed.

Once the clams have cooled down enough to handle, extract the meat from half of them and chop it up. Set the chopped clam meat and the remaining whole clams aside, discarding the empty shells.

Next, crush the canned San Marzano tomatoes by hand in a medium bowl, and add them along with their juices to the reserved mixture in the saucepan. Sprinkle in the kosher salt and bring this combo to another boil over medium-high heat. Reduce the heat to medium-low and let it simmer, stirring occasionally, until it thickens and becomes saucy, which will take about 15 minutes.

As the sauce simmers, drop the linguine into the boiling water and cook it until al dente, approximately 10 minutes. Remember to reserve 1 cup of the cooking water before draining the linguine.

Combine the drained linguine with the tomato sauce, tossing gently to ensure every strand is well coated. Gradually add in the reserved pasta water, doing this 1/4 cup at a time, until you achieve your preferred sauce consistency. Finally, fold in the clams (both whole and chopped), butter, and parsley into the pasta mixture. Toss until the butter melts and envelops the pasta in a luscious coating.

Serve this delightful dish immediately for the best flavor experience. Enjoy your culinary masterpiece!