Recipe by Canned Food Alliance
"This elegant dish is easy to prepare and perfect for any occasion."
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1 (16 ounce) package
1 (2 ounce) can
4 large cloves
dried hot red pepper flakes
2 (6.5 ounce) cans
chopped clams, drained with juices reserved
2 (14.5 ounce) cans
1 (2.25 ounce) can
sliced black olives, drained
white wine or canned vegetable broth
thinly sliced scallions (green onions)
chopped fresh basil
This recipe was awesome! I increased the amount of red pepper to increase the heat and we loved it! Be sure to make extra for leftovers! Oh, and you can't even taste the anchovies so no worries there.
This was terrible. My husband attempted to eat, however, filled up on bread. I ordered a pizza. I'm sorry, it sounded good.
This is a wonderful recipe, especially to be so easy. Not quite as spicy as I'd hoped for, though. Just a touch more red pepper, maybe. The sauce takes a while to reduce to a less liquid consistency, but I wouldn't drain the tomatoes like some of the other commenters have. It would detract from the flavor too much. Just be patient and cook it down. Also, I don't put the olives in until near the end, just long enough to warm up. I have no idea what's wrong with the negative reviewers. I absolutely love this!
Absolutely delicious. This is a great "pantry" meal since most everyone has these items on their shelves, or almost everything. I had to chop up a 28 oz. can of peeled tomatoes rather than the 2 14 oz. chopped tomatoes. Worked just the same. Other reviewers mentioned that it was watery, which I noticed while putting it together, so I didn't use all of the juice from the tomatoes, and only about 1/4 to 1/2 cup of clam juice. I also added about 2 tablespoons of tomato paste to bind it together just a bit more. Must not have read the directions all that closely as I thought it called for fresh parsley so I added that with the basil, but it did nothing but enhance it. Also added a few shakes of parmesan cheese and a pinch of salt. I used the anchovies but didn't tell my husband who's "anti-anchovy" but LOVED the dish. For an extra flavor boost you could use kalamata olives. Actually, with the fresh herbs, olives and hint of heat, it reminded me of pasta puttanesca. One other thing...as the recipe states, make certain not to add the clams until the very end or you'll get chewy, overcooked clams. I used one can of chopped (larger) clams, one of minced for variety in the texture. This one will be made again and again!
Very good, I used minced clams and small baby clams for more texture
John likes this, needs more clams, but make half the servings.
I have made this dish numerous times for my husband (and guests)...they all love it!!! I enjoy it as well. I have made several alterations (from time-to-time) on this recipe (I like capers over olives and I puree my clams and anchovies together in the food processor)...
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine in Spicy Red Clam Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
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