Linguine with Spicy Red Clam Sauce

Mariel here. While my mom steered clear of a set weekly menu when I was a kid, Linguine with Clam Sauce (courtesy of Progresso) was definitely part of the regular rotation. Always one of my faves, I decided to try my hand at an Italian-style red clam sauce since we only dined on white clams as a kiddo. In fact, when I told my mom I conjured up a red sauce, she wrote back feverishly, “Am I a terrible mother for always making white clams growing up? I didn’t realize you preferred red!” Relax mom, I’m just trying something new.

This recipe is fantastically easy (it takes about 30-35 minutes start to finish) and it saves beautifully. In fact, I ate this for a full week straight. The recipe below is a bit spicy (that’s how I like it), but if you suffer from a sensitive palette, simply scrimp on the red pepper flakes. AND, if you’d like to fancy this up for company, sub in Vongole Clams in lieu of the chopped version (though I like this just the way it is). Serve with a piece of crusty French bread and a simple Green Salad with Montrachet Croutons.

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Linguine with Spicy Red Clam Sauce
Serves 6

Ingredients:
1 ½ cups of chopped clams in clam juice – drained, but reserve their clam juice (about 3 6.5 oz cans) – $7.23
¾ cup clam juice reserved from chopped clams – above
¼ cup water
3 TBS olive oil -s tock
¾ cup white wine (I used a blend of chardonnay and dry cooking white) – stock
¼ tsp thyme – stock
¼ tsp oregano – stock
½ tsp red pepper flakes – stock
3 tsps chopped garlic (about 3 cloves worth) – stock
1 cup chopped onion – $0.32
sprinkle ground black pepper – stock
1 ½ tbs tomato paste – $0.99
1 28-oz can diced tomatoes – $2.60
whole wheat linguine or spaghetti – $2.99
Grated parmesan (optional) – $4.50
Grand total assuming well-stocked kitchen & including parmesan: $18.63
Cost per serving: $3.11

Directions:
1. In a large skillet, heat the oil over medium-low heat. Add the garlic and cook for 1 minute (stirring). Add onion, increase heat to medium and cook until onions start to turn translucent, stirring frequently (about 4 minutes).

2. Add the wine, tomato paste, thyme, black pepper, oregano, and red-pepper flakes to the onions; bring to a simmer. Cook until liquid has reduced to about 1/3 cup, (about 5 minutes).

3. Add the diced tomatoes, water and clam juice to the skillet. Raise the heat to high and bring to a gentle boil. Reduce heat to medium and cook, stirring occasionally, until thickened, about 15 minutes.

4. Add the clams to the skillet and heat through at a simmer. Continue simmering until the clams are just done, about 1 minute longer. Taste the sauce for salt, and add more if needed.

5. Meanwhile, in a large pot of boiling, salted water, cook the linguine or spaghetti until just done, (according to package directions). Drain and toss with sauce. Top with parmesan, if desired.

Comments

  1. MRS. A says

    BRAVO MARIEL ! UN PRANZO DELICIOSO E FACILE A FARE- ANCHE IN TEMPO PER ” LENT”. _TANTI SALUTI A LA TUA MAMMA. SENORA AGNESE P.S. (TELL HER IT STILL TAKES ME MORE THAN 3 TRIES TO TRAIN MY MOUSE )

    • feastonthecheap says

      Mariel is away at the moment, so her old mother is responding! And what is the translation, Mrs. A.? I’m guessing it’s something about being a good recipe for this Lenten season! Looks delicious, doesn’t it? xoxo

  2. MRS. A says

    Yes,Mary Anne,You guessed correctly–my Total Talented friend ! By the way,I had to review both “Cooking On Camera” videos twice–searching for Mariel s “OLD MOTHER” — couldn t finf her anywhere!!! However,what we viewers DO see is—a BEAUTIFUL YOUNG lady ,who could easily pass as Mariel s SISTER !!! XXooXX

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