Linguine And Clam Sauce

Submitted by: Carol Murzyn, Mail Services


  1. - 12 ounces linguine
  2. - 2 tablespoon olive oil
  3. - 3 cloves garlic, thinly sliced
  4. - 1 cup dry white wine
  5. - 2 beefsteak tomatoes, chopped
  6. - ¼ teaspoon crushed red pepper
  7. - Kosher salt
  8. - 20 littleneck or Manila clams, rinsed
  9. - ¼ cup fresh flat-leaf parsley, roughly chopped
  10. - Crusty bread, for serving


1. Cook the linguine according to package directions; drain and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until it begins to brown, 1 minute. Add the wine, tomatoes, red pepper and ½ teaspoon salt, and bring to a boil.
3. Add the clams and simmer, covered, until they open, 4 to 6 minutes. Toss the linguine with the clam sauce and parsley. Serve with bread if desired.

Prep tip:

Select clams with tightly closed shells free of break, chips or cracks. To keep them fresh, refrigerate them in a bowl for up to 2 days (sealing them in a plastic bag or immersing them in water will cause them to die).