Linguini clams is a staple of italian and italian american cuisine. Many variations, but all with the same classic components - butter, wine, garlic, clams (and their juice) and quality pasta. For this recipe, we add half a jar of Monte's tomato sauce to brighten things up. You can also add some extra garlic and cherry tomatoes in the initial sautee to freshen the dish up further. As always, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better. Always finish with a hefty handful of parsley.
Monte’s Tomato Sauce
16 oz of linguine or spaghetti
½ cup finely chopped parsley
1-2 pounds littleneck clams scrubbed
2 teaspoons finely grated lemon zest
6 garlic cloves
2 tablespoons salt
2 tablespoons plus ¼ cup olive oil, plus more for serving
1 teaspoon crush red pepper flakes or calabrian chili (optional: for heat)
½ Jar Montes Tomato Sauce
Bring 2 Tbsp. salt and water to a boil in a large pot.
Dice garlic and cherry tomatoes (optional) and olive oil. Add to a large sautee pan or dutch oven on medium heat. Add red pepper or calabrian chili if you prefer heat.
Rinse and scrub clams under cold water. Set aside.
Stir in a stick of butter quartered into your garlic and sliced cherry tomato sautee.
Before the garlic burns, add a 1 cup of white wine, stir in, then ½ a jar of Monte’s sauce.
Add your linguini into boiling water, stirring to prevent sticking.
Plate and finish with chopped parsley, fresh cracked black pepper and a few clams per serving.
Add parsley and continue stirring until pasta is well coated.
When pasta is al dente, move with tongs directly into sauce and stir. Add your clams back into sauce.
Add your clams into the sauce, and cook covered. As the clams pop open, remove them to a bowl on the side. Cover to keep warm.