Linguine and Clams With Fresh Red Sauce

I’ve made clam pasta too many times to count (family favorite), and love it. Allow me to add one tip to this excellent recipe: Don't use the juice from the can. Use a separate bottle of clam juice instead. The juice in the canned clams contains typically three additives that create a slightly chalky, soapy taste. But a bottle of clam juice (right next to the canned clams on the shelf) has nothing but juice from the clams, which produces a much clearer, cleaner clam taste.

Add an anchovy with garlic. but do not tell anybody

I was raised by Italians (from Naples) and we put cheese (Locatelli Romano) on our linguini with clam sauce. Eat whatever makes you happy.

I don’t understand why people get bent out of shape because it is “not Italian”. No where in the menu or description does it say it is supposed to be Italian - while it may be similar to Italian dishes, the cook is offering a good tasting meal that can be cooked in a short period of time - good for us neophytes.

The reason why the recipe doesn’t include fresh clams is because the meal is done in 30 minutes... it’s a no fuss recipe.

Don’t hate on canned clams. Not everybody has access to fresh clams, especially at short notice. Canned clams are a great pantry staple. And though I wouldn’t put cheese on clam sauce, it does, in fact, taste good, so eat and let eat.

Why add the garlic after the tomatoes? If you do that the acid from the tomatoes will ensure that the garlic doesn't cook properly. You need to saute the garlic first, then add the tomatoes. See Salt Fat Acid Heat by Samir Nosrat if you don't believe me.

Always see comments like"this is NOT Italian"or Italian's don't do this or that. Wrong! Italians have a very simplistic approach to food.They work with what is in front of them. Having said that, I am of Italian heritage both sides, totally Italian. But I was born here and I am Italian American and we have our own cuisine, and it ROCKS. Don't get me wrong, food in Italy is fabulous, but much of the food we eat here was created by the best cooks who brought it over from Italy! Just ENJOY it!

I’m surprised that this absolutely classic standby recipe doesn’t include the option of fresh clams. Same ingredients and cooked until the clams open, it’s a lot more fun to eat.

Capers and anchovies please.

1. The butter serves no purpose, just use the starchy water you cooked the pasta in to regulate the density of the sauce. 2. The tomatoes should cook for a decent amount of time so that their water evaporates (and then regulate using the pasta water). 3. All that cheese makes no sense at all — it will simply cover the flavour of the clams and garlic.. 4. And I agree, so much better with fresh clams. 5. Finally some chilli pepper is good to give the dish some heat.

Butter serves no purpose in tomato sauce?? Try Marcella Hazan’s Tomato Sauce, featured in this section. Could change your mind.

My mother made white clam sauce and, yes, sprinkled it with Parmesan. She’s Venetian born and bred. Venetians know about shellfish! But never with tomatoes, though I doubt she would have been completely opposed.

This was my Italian mother’s Friday dinner but never with cheese. Salad and good Italian bread, and a glass of white wine. Yes, fresh clams would be great but in a pinch canned clams are good.

Nothing says Italy like Za'atar.