Clam Linguine With Tomato Sauce

Recipes using shellfish are quite quick to cook, it's almost nature's fast food. Shellfish also has plenty of Vitamin B which is quite difficult to get elsewhere, so eat more shellfish!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2

Ingredients

Clams 20-30
Tomato sauce 250ml
White wine 150ml
Salt & pepper as required
Butter 1 tbsp
Linguine 200g
Flat parsley (finely chopped) 1-2 tbsp

Method

1
Here are the ingredients. Put all the clams into a bowl with plenty of water. Add salt and stir gently. Put the bowl in the fridge - this is how you remove all the sand.
2
In a pan, boil the tomato sauce. Start cooking the linguine at the same time.
3
Add the cleaned clams into the tomato sauce.
4
Add the white wine.
5
Put the lid on and boil at a high heat. Shake the pan now and then and wait for the clam shells to open, it takes about 2-3 minutes.
6
Remove the opened clams from the pan to stop the clam meat becoming too hard.
7
The tomato sauce will have increased in volume now due to the added clam liquid, so keep cooking until it is reduced and sticky (about 3-5 minutes).
8
Add butter to the sticky sauce and season to taste. You can add 1 tsp of tuna egg powder for a better taste.
9
Stir the cooked linguine into the tomato sauce and mix well and put onto a serving dish. Return the clams on top and garnish with the chopped parsley.

Tips & Note

Make the sauce whilst the linguine is cooking. This time, I added the tuna egg powder, but you could use anchovies. The clams themselves are very delicious, so without anything else is also fine.

Clam Linguine With Tomato Sauce

Recipes using shellfish are quite quick to cook, it's almost nature's fast food. Shellfish also has plenty of Vitamin B which is quite difficult to get elsewhere, so eat more shellfish!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Ingredients

Clams 20-30
Tomato sauce 250ml
White wine 150ml
Salt & pepper as required
Butter 1 tbsp
Linguine 200g
Flat parsley (finely chopped) 1-2 tbsp

Clam Linguine With Tomato Sauce

Recipe ID :417 Posted on 28 APR 2015

Serves 2

views 1,863
printed 182

saved 1

Recipes using shellfish are quite quick to cook, it's almost nature's fast food. Shellfish also has plenty of Vitamin B which is quite difficult to get elsewhere, so eat more shellfish!

Share

Ingredients

Print Ingredients Email Ingredients
20-30
250ml
150ml
as required
1 tbsp
200g
1-2 tbsp

Method

1
Here are the ingredients. Put all the clams into a bowl with plenty of water. Add salt and stir gently. Put the bowl in the fridge - this is how you remove all the sand.
2
In a pan, boil the tomato sauce. Start cooking the linguine at the same time.
3
Add the cleaned clams into the tomato sauce.
4
Add the white wine.
5
Put the lid on and boil at a high heat. Shake the pan now and then and wait for the clam shells to open, it takes about 2-3 minutes.
6
Remove the opened clams from the pan to stop the clam meat becoming too hard.
7
The tomato sauce will have increased in volume now due to the added clam liquid, so keep cooking until it is reduced and sticky (about 3-5 minutes).
8
Add butter to the sticky sauce and season to taste. You can add 1 tsp of tuna egg powder for a better taste.
9
Stir the cooked linguine into the tomato sauce and mix well and put onto a serving dish. Return the clams on top and garnish with the chopped parsley.

Tips & Note

Make the sauce whilst the linguine is cooking. This time, I added the tuna egg powder, but you could use anchovies. The clams themselves are very delicious, so without anything else is also fine.

PRO
yhiranuma
I’ve got 151 recipes!

YHIRANUMA
Step into my kitchen!
You need any good dried ingredients that produce a flavoursome dashi.
Rice (soaked in water for 20 minutes), Dried prawns or shrimps and dried scallops, Dried shiitake mushrooms, Deep fried tofu sheets (abura-age), Dashi pack, Soy sauce, mirin, sake, Salt, Vegetable oil
PRO
How to make the kids and Daddy pleased for a weekend lunch.
Minced beef, Shallots or onions, Garlic, Crushed chilli, Gochujang, Miso, Soy sauce, Sugar, Vinegar, Vegetable oil, Cooked rice, Eggs, Milk, Butter, Salt & pepper, Lettuce leaves, Dipping sauce:, Nori sheet, Sesame seeds, Sesame oil
PRO
The outside is nice and crispy and the inside is soft and melting...kids will love it!
Cod fillets, Milk, Potatoes, Mayonnaise, Hard boiled egg, Flour, Eggs, Breadcrumbs, Butter, Parsley, Garlic, Salt & pepper, Your favourite salad to garnish
PRO
The chicken will absorb the lovely flavours and be tender, moist, juicy and delicious!
Leeks, Turnip, Ginger juice, For marinating:, Chicken pieces (drumsticks, wings or thighs), Vegetable oil, Balsamic vinegar, Sake, Soy sauce, Onion (finely chopped), Garlic (finely chopped)
PRO
It's a bit difficult to find wild asparagus in London, but in the right season, you should find it at Borough Market. It's really delicious!
Wild asparagus, Eggs, Butter, Garlic (finely chopped), Your favourite bread slices, Salt, pepper, vinegar, olive oil
PRO
This is great on a cold winter day to warm you up. The marinated meat with gochujang is also tasty as a topping for fried rice or salad.
Minced beef, Gochujang, Miso, Sesame oil, Soy sauce, Sugar, Garlic (finely chopped), Your favourite vegetables, Chicken stock powder, Garlic (sliced), Beaten egg, Soy sauce, sugar, sesame oil
PRO

Similar Recipe

Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.
Spaghetti, Garlic, Olive oil, Dried chilli, Onion, Tinned crab meat, Cherry tomatoes, Black pepper, Flat leaf parsley (finely chopped), Parmigiano reggiano
To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!
Prawns with heads (frozen), Pancetta, Garlic, Cherry tomatoes, Olive oil, Salt (for the pasta water), Fresh parsley, Linguine
Tobuchan
HOME
Season a tinned pressed cod roe to make this very Japanese recipe - no cooking required but delicious.
Tinned pressed cod roe, Dashi stock concentrate, Mirin, Pasta, Shiso herbs or spring onions, Nori sheet, Butter or margarine, Salt, pepper, lemon
Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!
Spaghetti, Clams, White wine, Olive oil, Onion, Garlic, Dried chilli, Anchovy paste, Vegetable consomme, Spring onions
If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano
A delicious pasta full of mixed seafood.
Frozen mixed seafood, Olive oil, Shallot, Garlic, Butter, Dried chilli, Fish stock cube, Spaghetti
JPGR Hot
HOME

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.