The magic in the recipe is actually finishing off the pasta in the clam flavored sauce, adding a very different dimension to the pasta. You can add heavy cream if you wish, I happened to have some coconut milk handy and so that is what I used. Cooking this dish, made me realize the magic of adding shellfish to pasta, something that has not quite made intuitive sense to me until now.
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Linguine with Clams in Light Red Sauce
- Total Time: 47 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Fragrant shallots and garlic build the base for this light yet flavorful red sauce, perfectly coating linguine and plump clams.
Ingredients
- 1/3 cups (79 ml) olive oil
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1/2 cups (118 ml) diced red tomatoes
- 1 large stick of cinnamon
- 1 cups (237 ml) fruity white wine
- 2 cups (473 ml) vegetable broth
- 2 minced jalapenos
- 6 ounces (170 g) dried linguine
- Water and salt
- 1/3 cups (79 ml) cream or coconut milk
- 2 pounds (907 g) littleneck clams
- Chopped cilantro or parsley
Instructions
- Heat the oil over medium heat (approximately 350°F/177°C) for one minute. Add the shallots and garlic; cook, stirring frequently, for about 5 minutes, until fragrant and pale golden.
- Add the cinnamon stick and tomatoes. Cook until the tomatoes are well mixed and bubbling, about 3 minutes. Gradually add the white wine, bring to a simmer, and stir well to loosen the mixture. Simmer for 6 minutes, until thickened.
- Add the broth and jalapeños; simmer for 15 minutes, until smooth and thick.
- Meanwhile, bring 4 cups of water to a boil (212°F/100°C). Cook the linguine for 3 minutes, then drain and set aside.
- Stir in the coconut milk. Add the clams, cover, and cook for 3 minutes, until the clams open.
- Carefully remove the clams and place them in a large bowl; cover.
- Add the linguine and cook for another 3 minutes, until cooked through but not soft. Remove the cinnamon stick.
- Gently add the clams, garnish with cilantro or parsley, and serve.
Notes
- For a richer sauce, use half white wine and half dry vermouth.
- If littleneck clams are unavailable, substitute with Manila clams or mussels.
- Store leftover sauce separately from pasta to prevent the pasta from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 4
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
Should I use fresh clams or canned for this linguine?
Fresh littleneck or Manila clams give the best flavor and texture. If using canned, drain them and add near the end of cooking so they don’t turn rubbery. 
What makes this a ‘light’ red sauce compared to a traditional marinara?
It uses a smaller amount of crushed tomatoes blended with clam juice and white wine, keeping the sauce brothy rather than thick. The tomato adds color and sweetness without overwhelming the clams.
How do I know when the clams are done cooking?
Clams are done when their shells open fully, usually within 5 to 8 minutes of steaming. Discard any that stay closed after cooking, as they were dead before heating.
