Linguine in Spicy Red Clam Sauce Recipe -
Linguine in Spicy Red Clam Sauce Recipe
  • READY IN 45 mins

Linguine in Spicy Red Clam Sauce

Recipe by  

"This elegant dish is easy to prepare and perfect for any occasion."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Cook the linguine in a large pot of salted water until just tender to the bite. Drain well. Drain the anchovies, reserving 2 tablespoons of the packing oil and 3 or 4 of the anchovies.
  2. Meanwhile, in a large skillet, heat the reserved anchovy oil with the olive oil and cook the garlic over medium heat, stirring for 30 seconds. Add the pepper flakes, reserved anchovies, reserved clam juice, undrained tomatoes, olives, and wine or broth. Simmer over medium-low heat, stirring occasionally, for 10-15 minutes until lightly reduced. (Sauce can be made a couple of hours before cooking pasta. Refrigerate, but reheat before continuing.) Add clams, scallions, and basil. Cook, stirring for 1 to 2 minutes, or until heated through.
  3. Toss sauce with hot pasta and serve.
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  • Hint
  • If you really hate the idea of anchovies, simply omit them from the recipe. Increase the olive oil to 4 tablespoons. Try it with anchovies, however - they are the secret ingredient in some of the world's greatest dishes!

Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2003

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.

Most Helpful Critical Review
Feb 09, 2004

This was terrible. My husband attempted to eat, however, filled up on bread. I ordered a pizza. I'm sorry, it sounded good.


21 Ratings

Mar 04, 2012

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!

Jul 14, 2003

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 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!

Oct 19, 2003

Very good, I used minced clams and small baby clams for more texture

Jun 19, 2008

John likes this, needs more clams, but make half the servings.

May 06, 2006

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)...

Apr 11, 2003



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  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 800 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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