- ¼ cup olive oil
- 4 medium garlic cloves
- 4 cans (6.5 ounces each) chopped canned clams, juice drained and reserved
- ¼ cup red wine
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ cup crushed tomatoes, or good-quality jarred Marinara
- 12 ounces linguine
- 2 tablespoons chopped fresh parsley
- A block of Parmesan cheese
- Add olive oil and garlic to a 12-inch skillet, turn heat to medium-high, and cook until garlic sizzles and turns golden. Add clam juice, wine, basil, and oregano; bring to a simmer. Reduce heat to medium-low and whisk in tomatoes. Continue to simmer until reduced to thin gravy consistency consistency, about 10 minutes. Turn off heat until ready to toss with pasta.
- Meanwhile, bring 2 quarts of water to boil in a large soup kettle. Add pasta and a generous sprinkling of salt and, using back-of-the-box times as a guide, cook partially covered, and at first stirring frequently to prevent sticking, until just tender. Drain pasta and return it to the pot.
- When ready to toss, add drained clams and parsley to sauce and heat through. Add sauce to pasta; toss to coat. Divide among plates and serve with a generous grating of cheese.
I’ve had this dish, made by the man himself. I’ve watched David do this on multiple occasions and it’s the best. So it’s a time-tested recipe. But also, after watching him at work, I’m beginning to think: Hey, I could do this!
Pioneer Woman says
My idea of heaven!
Andrew G says
I haven’t had that in so long! The clams won’t be nearly as good as the ones you guys have up there but I am so making this soon. Keep up the good posts, ladies and gent. The site is phenomenal.
WOW….love clam sauce!
Jenny Flake says
Wow, I soooo want this for dinner tonight! Great recipe!
Jen @ How To: Simplify says
I wish I wasn’t allergic to shellfish! This looks so good!
Great dinner recipe!
This looks wonderful! I love linguine with seafood!
Cookin' Canuck says
For some reason, I never make clam sauces at home. This looks so simple and delicious!
A bit bland, wasn’t impressed. I hope the daughters are better creators & cooks than Dad. This recipe is definitely a “blood is thicker than water” inclusion.