Scott Conant's Linguine with Red Clam Sauce

Ingredients

• to tasteKosher salt
• 907 g (2 lb)Manila clams, for purging
• 60 ml (¼ cup), plus extra to finishExtra-virgin olive oil
• 4 clovesGarlic, sliced
• 2Anchovies, minced
• 1 pinchCrushed red pepper
• 680 g (24 oz)Martone St Signature Pomodoro Sauce
• 454 g (1 lb)Linguine
• 30 ml (2 tbsp)Parsley, chopped

Instructions

1. 1

   Boil salted water

   Bring a large pot of salted water to the boil; season it until it tastes as salty as broth.

2. 2

   Warm the oil

   Heat the olive oil over medium-low heat in a large, high-sided saucepan or rondeau.

3. 3

   Build the sauce

   Add the sliced garlic, minced anchovies and crushed red pepper. Sauté for 2 minutes, until the garlic smells fragrant but has not browned. Stir in the pomodoro sauce and simmer for about 5 minutes to reduce it slightly.

4. 4

   Cook the clams

   Nestle the clams into the sauce, cover the pan and raise the heat to medium-high. Cook for about 4 minutes, until the shells open. Discard any that remain closed, then lift the opened clams into a bowl.

5. 5

   Cook the linguine

   Add the linguine to the boiling water and cook until just short of al dente. Reserve about 120 ml (½ cup) of pasta water, then drain the pasta.

6. 6

   Finish the pasta

   Transfer the linguine straight into the sauce and toss until coated. Add reserved pasta water as needed to loosen the sauce, then cook for another 1–2 minutes, until the pasta is al dente.

7. 7

   Add the clams

   Take the pan off the heat. Return the clams and toss gently to warm them through. Finish with a drizzle of olive oil and the chopped parsley, then serve straight away.

8. 8

   Check the clams

   Before purging, discard any cracked or dead clams. Live clams should be tightly closed; if one is slightly open, tap it. Discard it if it does not close quickly.

9. 9

   Scrub the shells

   Scrub the shells under running water with a stiff brush to remove surface sand and debris.

10. 10

    Soak in salt water

    Fill a large bowl with cold salted water, using about 80 ml (⅓ cup) of kosher salt per 3.8 litres (1 gallon) of water. Submerge the clams completely and soak for 30 minutes.

11. 11

    Repeat if needed

    If the water becomes very murky, move the clams to a fresh bowl of salted water and soak them for another 10–15 minutes.

12. 12

    Rinse the clams

    Rinse the clams thoroughly in a colander before cooking.

What is linguine with red clam sauce?

This is an Italian-American-style seafood pasta: linguine is tossed with clams in a tomato-based sauce rather than the more familiar white clam sauce. This version layers garlic, anchovy and a pinch of chilli into ready-made pomodoro sauce.

The clams cook directly in the sauce, adding their savoury juices as their shells open. Finishing the pasta in the pan helps the sauce cling to each strand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 645 calories, 30g protein, 90g carbs, 18g fat.

Linguine supplies most of the carbohydrates, while olive oil and the tomato sauce contribute much of the fat. Clams provide protein, with additional amounts from the pasta; the exact nutrition can vary with the sauce and how much salt is used. Balance the plate with a side of green vegetables or salad.

Why purge the clams?

Clams can carry sand inside their shells, so the recipe soaks them in cold salted water before cooking. Scrubbing the shells first removes grit and debris from the outside, too.

Check that the clams are alive before soaking: discard cracked ones and any slightly open clam that does not close when tapped. After soaking, rinse them thoroughly.

Build flavour gently

Garlic and anchovy: cook them over medium-low heat so the garlic becomes fragrant without browning. The anchovies melt into the oil and add savoury depth to the tomato sauce.

Chilli: a pinch gives the sauce a little warmth without taking over. Stir in the pomodoro sauce and let it simmer briefly to reduce before adding the clams.

Let the clams guide you

Nestle the clams into the sauce in one layer as far as the pan allows, then cover it so they cook in the steam. The recipe allows about 4 minutes; look for the shells to open rather than relying only on the timer.

Move opened clams to a bowl while the pasta finishes. Any clams still closed after cooking should be discarded.

Finish in the sauce

Drain the linguine while it is still just shy of al dente, since it gets another minute or two in the sauce. Keep some pasta water before draining; its starch helps loosen and bind the sauce.

Add the water a little at a time, tossing as you go. Stop when the sauce coats the pasta without pooling thinly at the bottom of the pan.

Serve it straight away

Return the clams to the pan off the heat and toss gently so they warm through without being handled roughly. A final drizzle of olive oil and chopped parsley complete the dish.

Serve immediately, with a simple green salad or cooked vegetables alongside if you want a fresher contrast to the pasta and sauce.

Recipe notes & tips

• Use a pot large enough for the linguine to move freely in the boiling water.
• Keep the heat low while sautéing the garlic so it stays fragrant rather than turning brown.
• Reserve the pasta water before draining, as it is difficult to recreate its starchy quality.
• Add pasta water gradually so the finished sauce stays thick enough to coat the linguine.
• Toss the clams gently after returning them to the pan to avoid breaking the shells.

Variations

• More chilli: add another pinch of crushed red pepper for a hotter sauce.
• Fresh tomatoes: use a smooth tomato sauce in place of the pomodoro sauce.
• Extra herbs: add more chopped parsley at the end for a greener finish.
• Whole-wheat pasta: swap in whole-wheat linguine and check it for doneness as it cooks.
• More seafood: add another type of shellfish, cooking it until it is done.

Common mistakes to avoid

• Skipping the purge: grit can end up in the sauce; soak and rinse the clams before cooking.
• Browning the garlic: it can make the sauce taste bitter; sauté over medium-low heat and remove it from the heat if it colours too quickly.
• Overcooking the pasta: it continues cooking in the sauce; drain it just short of al dente.
• Adding all the pasta water at once: the sauce can become thin; pour it in gradually as you toss.
• Keeping closed clams: they may not be safe to eat; discard any that stay closed after cooking.

How to store

Refrigerate leftovers in an airtight container and eat within 1 day. Reheat gently in a covered pan with a splash of water; avoid prolonged heating, which can toughen the clams.

Frequently asked questions