adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Linguine With Clam Sauce
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Whip up a flavorful Italian-American linguine with fresh and canned clams, tomatoes, and fennel in under an hour.
Ingredients:
  • 2 pounds small clams in the shell, scrubbed clean
  • 1 (15 ounce) can whole baby clams
  • 4 tablespoons extra virgin olive oil
  • 1 medium yellow or white onion, chopped (about 1 cup)
  • 1 small or 1/2 large fennel bulb, chopped (about 1 cup)
  • 4 garlic cloves, chopped (4 teaspoons)
  • 1/3 cup ouzo, Sambuca, Pernod or other anise-flavored liqueur (optional)
  • 1 tablespoon tomato paste
  • 1 to 2 teaspoons sugar
  • Kosher salt
  • Fronds from the fennel bulb, minced
  • Linguine (can sub any long shaped pasta, like spaghetti or fettuccine)
Instructions:
  • Strain the canned clams, reserving the juice in a bowl and setting aside both the juice and the clams.
  • In a large pot or sauté pan, heat olive oil over medium-high heat. Add onion and fennel bulb, sprinkle with salt, and sauté until translucent, about 4-5 minutes. Stir in chopped garlic and sauté for another minute without browning.
  • Pour in the ouzo to the pan, letting it simmer until almost fully evaporated. Mix in the tomato paste and ensure the vegetables are well coated. Cook for a minute or two.
  • Combine crushed tomatoes, clam juice, salt, and sugar in a pot. Simmer for 20 minutes: Mix the crushed tomatoes and strained clam juice in a pot. Season with salt and sugar. Stir well and simmer gently for 20 minutes. If you prefer a smooth sauce, blend it to your desired consistency before returning it to the pot.
  • Bring the water to a rolling boil, then cook the linguine pasta as directed on the package.
  • Add the clams to the sauce in the pot and simmer for 3 to 5 minutes until they open. Transfer the opened clams to a bowl and reserve a few shells for garnish. Remove the clam meat from the rest of the shells if preferred. Enjoy!
  • Transfer the drained pasta to a large, inviting bowl.
  • Combine canned clams, live clams, and fennel fronds in the sauce. Ladel over pasta, mix well. Serve on plates, top with sauce and clams in shells. Enjoy immediately.

Similar Recipes