- 24 item(s) littleneck clams
- 1/2 cup(s) white wine, dry
- 1 Tbsp fresh thyme, fresh leaves, or 1 teaspoon dried
- 1 Tbsp fresh oregano, chopped, or 1 teaspoon dried
- 4 clove(s), medium garlic clove(s), finely chopped
- 6 oz uncooked pasta, linguine
- 1 Tbsp olive oil
- 8 medium plum tomato(es), chopped
- 2 Tbsp basil, chopped
- 3 Tbsp fresh parsley, chopped
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp table salt
- 6 1/2 oz canned clams, can minced clams and juice
Scrub clams well under cold running water. Place in large pot of cold water; let soak a few minutes to release any residual grit, then drain. Repeat for several changes of water until no sand falls to bottom of pot.
Combine clams, wine, thyme, oregano, and garlic in large saucepan. Cover and cook over medium heat until clams open, about 5 minutes. Discard any clams that do not open. When cool enough to handle, remove clam meat from 12 shells and coarsely chop. Reserve remaining clams with meat still inside for garnish; reserve cooking liquid (including the garlic and herbs) separately.
Cook linguine according to package directions. Drain and place in warmed serving bowl; keep warm.
Meanwhile, heat oil in medium nonstick skillet over medium heat. Add tomatoes, 1 tablespoon basil, 2 tablespoons parsley, red pepper flakes, and salt. Cook, stirring, over medium heat, until tomatoes begin to break down, 5−10 minutes. Add reserved clam cooking liquid and canned clams and juice; reduce heat and simmer until thickened. Stir in chopped clam meat and heat through, about 1 minute. Pour over linguine, toss to coat, and garnish with reserved clam shells. Sprinkle with remaining 1 tablespoon parsley and 1 tablespoon basil and serve at once.
Serving size: about 1⅔ cups
- Using both fresh and canned clams in this sauce makes it particularly rich and delicious.