I love linguine with white clam sauce in the summer with a glass of Prosecco! Now that it’s colder out, I like to make my sauce a little heavier by adding tomato sauce and breadcrumbs to thicken it up. I also like to use a wider pasta for this dish so I go with fettuccine or tagliatelle. If you have access to fresh clams you should definitely use fresh clams otherwise canned clams are fine. I pair tomato-based seafood pasta with Rosato (rose) and crusty bread! This is another quick pasta dish that takes under 30 minutes. Serves 2-4 people.
- 1 lb fettuccine pasta
- 1 tsp red pepper flakes
- 5 cloves garlic, minced
- 1 cup dry white wine
- 1 cup clam juice or chicken broth
- 1 can wild caught clams or 1 lb fresh clams
- 1 tablespoon lemon juice
- 1 bunch fresh parsley, chopped
- Breadcrumbs as needed
- Kosher salt and fresh ground black pepper to taste
- Red pepper flakes to taste
- 1/2 cup tomato sauce
- 3 tablespoons unsalted butter
- In a pot of salted, boiling water, cook pasta until al dente. Reserve a cup of pasta water before draining.
- In a pan, melt the butter and saute garlic and red pepper flakes over medium heat. Add wine before garlic turns golden and let it reduce for about a minute.
- Add the clams and lemon juice and let simmer for a minute or two.
- Stir in tomato sauce and clam juice or chicken broth. Let simmer for another minute or two.
- Add the fettuccine to the sauce with a splash of pasta water and toss or stir to combine. Sprinkle with breadcrumbs as needed.
- Season with salt and pepper to taste.
- Garnish with parsley and serve!