Linguine with Tomato Clam Sauce

Variations on this popular classic shellfish dish are cooked all along Italy's Mediterranean and Adriatic coasts.

"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008.

Linguine with Tomato Clam Sauce

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    2 tbsp olive oil 3/4 cup dry white wine
    1 onion, finely chopped 2 tbsp tomato paste
    2 garlic cloves, peeled and finely chopped salt and freshly ground black pepper
    one 28 oz can chopped tomatoes with their juices 1 lb (450 g) dried linguine
    two 6 1/2 oz (184 g) cans clams in natural juice, drained, with juice reserved 4 tbsp finely chopped parsley, plus more for garnish

    directions

    Prep: 20 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes with their juices, the reserved clam juice, wine, and tomato paste and season with salt and pepper. Bring to a boil. Reduce the heat to low, partially cover the pan, and simmer for 10–15 minutes, until the sauce thickens, stirring occasionally.

    • 2

      Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the linguine and cook according to the package directions, or until al dente. Drain the pasta and shake to remove any excess water.

    • 3

      When the pasta is almost done, add the clams and chopped parsley to the tomato sauce and continue to simmer for 1–2 minutes, until heated through. Add salt and pepper to taste.

    • 4

      Add the linguine to the sauce and toss well, distributing the clams evenly throughout the pasta. Garnish with parsley and serve at once.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving