Best Linguine with Red Clam Sauce & Baked Clams Oreganata

By Sip and Feast · 45 min

Ingredients

Instructions

1. Cook the linguine in a large pot of well-salted water (2 tablespoons kosher salt per gallon) until al dente.
2. Separate the baby clams from their juice and keep both.
3. In a large pan, sauté the garlic and chopped anchovies in a couple of tablespoons of olive oil over medium to medium-low heat until the garlic is golden and the anchovies have mostly dissolved, about 3 to 4 minutes.
4. Add the little neck clams and 1/4 cup white wine to the pan. Turn the heat to medium-high and cover. Remove clams as they open and keep them covered in a bowl with foil. Discard any that have not opened after 7 to 10 minutes.
5. Lower the heat to medium-low, add the tomato paste and cook for 3 minutes. Add the crushed plum tomatoes and 1 cup of the reserved clam juice and bring to a simmer.
6. Stir in the parsley, oregano and red pepper flakes and let the sauce thicken slightly for 2 to 3 minutes.
7. Add the drained pasta to the sauce, turn the heat to medium and toss for 1 minute. Add the baby clams to heat through. Taste and adjust salt and chilli; add a little pasta water if the sauce needs loosening.
8. Add the whole clams and toss once more. Turn off the heat, drizzle with 2 to 3 tablespoons extra virgin olive oil, and add a few ounces of pasta water at a time for the right consistency if needed.
9. For the baked clams, cook the clams in a 425°F (220°C) oven until they just begin to open, a few minutes.
10. Open the clams carefully, discard the top shell and loosen the clam from the bottom shell, then set it back in the shell.
11. Saute the garlic in olive oil over medium-low heat until golden. Add the red pepper flakes and cook 30 seconds more. Add the wine and cook 2 minutes over medium heat.
12. Turn off the heat and stir in the breadcrumbs, salt, parsley, oregano, lemon juice and chicken stock or clam juice.
13. Pack the breadcrumb mixture onto the clams, sealing them well. Place them on a baking sheet with 1/2 cup water in the pan. Drizzle each clam with a little olive oil and broil for 5 to 7 minutes, watching closely, until nicely browned. Serve with lemon wedges.

Summarized from Sip and Feast's video. Watch it for the details.

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