“from "blue kitchen" - http://www.blue-kitchen.com/2009/04/01/weeknight-cooking-from-the-pantry-linguine-with-red-clam-sauce/”

Ingredients Nutrition


  1. First, start a pot of water to cook the pasta. When it begins to boil, add the dried pasta, stir, reduce the water to a simmer, and then start cooking the sauce.
  2. In a skillet, sauté garlic for a minute in the olive oil over moderate heat. Pour in the tomatoes straight from the can, juices and all. Simmer for 2 or 3 minutes.
  3. Add the dried tarragon and vermouth and cook for another minute. Then pour in the canned clam juice—not the clams! Simmer for a couple more minutes.
  4. Test the cooking pasta. If the pasta is not yet ready, then turn the heat very low under the sauce. The sauce should not reduce down so that most of the liquid is gone. You want it to be a bit liquidy.
  5. When the pasta is cooked, drain it, rinse quickly in hot water, and return to the pot and put the pot on the stove over very low heat. Pour the sauce all over it. Toss, then add the canned clams and the minced anchovies. Toss again. No salt needed—you’re using anchovies, which are quite the little sodium bombs.
  6. Plate, grate a generous serving of Parmesan over everything, and serve.

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