Italian Linguini With Red Clam Sauce
Italian Linguini With Red Clam Sauce is The Bald Chef’s favorite Italian recipe Linguini With Red Clam Sauce. Italian Linguini With Red Clam Sauce is a classic Italian recipe made with a Marinara sauce infused with fresh clam liquor. Crowed with fresh Little Neck clams that are sweet and tasty. The Bald Chef will show you how to make this outstanding Italian pasta dish. Some like their clam sauce white and it’s not to bad. But Italian Linguini With Red Clam Sauce is a much better recipe.
The recipe calls for Italian plum tomatoes, red Italian hot pepper, basil, and the garlic make this seafood tomato sauce, oh so much more tasty. To make this recipe for linguine with red clam sauce, you should definitely consider using fresh pasta. Using fresh linguine is quintessential in making this dish restaurant quality. The 2nd most important part to this recipe is defined incredibly fresh little neck clams, will make all the difference in the world.
Ingredients For Italian Linguini With Red Clam Sauce
These are the ingredients your going to need to make this top of the line Linguini With Red Clam Sauce :
- 16 Little Neck Clams
- 1 cup of water
- 3 Tabelespoons crushed Garlic
- 1 tablespoon Italian crushed red pepper
- 3 oz fresh Basil
- 28 oz of canned crushed Italian plum tomatoes
- 1 can of chopped clams
- 8 ozs of fresh cooked Egg Linguini
- A tease of oregano
- 2oz of Italian Marsala Wine
- 1 oz of fresh Italian chopped parsley
Cooking Instructions Linguini With Red Clam Sauce
The first step to making Italian Linguini With Red Clam Sauce is to buy some very fresh Little Neck Clams. Remove the clams and wash any sand off the clams in fresh water. Repeat the cleaning of the clams so there is no sand left in or outside of the clams. Take a stock pot and add 1 cup of water, 1 tablespoon of garlic, and 2oz of Italian Marsala wine. Steam the clams until they open, and remove the opened clams from the broth. Set the one cup of clam broth aside. Cook 8 oz of fresh Linguini pasta per instructions, drain and set aside. In your stock pot add 2 tablespoons of oilive oil, and bring to heat add 2 tabelespoons garlic, 3 oz fresh basil, as tease of oregano and 1 oz of fresh Italian chopped parsley. Add the one cup of clam broth and the 28 oz of canned crushed Italian plum tomatoes to the mix. Cook the red – clam Marinara sauce for 1/2 hour. Add the Little Neck clams, and one can of chopped clams and cook for 5 more minutes. Serve the dish with the 8 ozs of fresh cooked egg Linguini topped with 8 little neck clams and 2 ladles of the clam Marinara sauce. Top with a little bit of grated parmesan cheese.