What makes this dish so popular with the Neapolitans is the sweetness of the clams and the fact that Naples is home to those fabulous plum tomatoes called San Marzano which is all I use for this dish when fresh isn't available.
Use littleneck clams and use the best tomatoes available.
Of course if you're a white clam sauce lover, do hop over to our delicious White Clam Sauce recipe on this blog site.
Scroll down to our printable recipe card for instructions.
A Classic Red Clam Sauce Dish
What make the best classic sauce for this dish, the tomatoes honestly!
This can be an anytime of the weeknight clam pasta meal because it comes together easily even when using all fresh ingredients.
Canned or fresh whole clams, are a must for a blend of perfect flavors.
Opt for whole canned clams, since they’re more tender and delicate than the chopped or minced varieties.
The key to achieving the most seafood flavor is finishing the pasta with the freshest tasting whole clams in the tomato sauce using the best San Marzano tomatoes or fresh rosa plum.
Other Favorite Seafood Recipes
Pan-Seared Sea Bass Medley
Seafood Medley
Stuffed Shrimp and Crab Flounder
Ingredients You Will Need scroll to the recipe card for exact measurements
- whole fresh clams
- tomatoes fresh
- tomato paste
- canned San Marzano tomatoes
- garlic
- olive oil
- red wine
- fresh parsley and basil
- red pepper flakes
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Easiest Clam Recipes
Red Clam Sauce makes an authentic Italian pasta dish that’s an easy, yet special main course our family loves especially on Christmas Eve during part of our 7 Fish meal.
With fresh clams and just a few simple ingredients, you have a spicy hot meal in just 35 minutes.
If you love clams you may also like to try our White or Red Clam Chowder Style Soups!
Red Clam Sauce Over Linguine
Yield: 6
Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M
Ingredients
- 1/4 cup. olive oil
- pinch of crushed red pepper flakes or more to taste for heat
- 5 cloves of garlic, chopped
- 2- (12 oz.) cans San Marzano whole tomatoes, squeezed or two pounds of fresh plum tomatoes put through the food processor when in season
- 1 can seasoned tomato paste
- 24 fresh littleneck clams and 2 cans whole clams drained
- salt & black pepper to taste
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- optional: 1 teaspoon dried oregano
- 1/2 cup of dry red wine (Merlot, Cabernet or Pinot Noir)
- Favorite pasta cooked to package instructions and drained
Instructions
- Put olive oil, red pepper, garlic in a medium-size pot,
- Saute the garlic do not brown. Cool.
- Add all tomatoes and paste, clams and water.
- Add salt, pepper, parsley, and basil.
- Simmer approximately 1 1/2 - 2 hours on low heat.
- Add fresh clams and red wine for the last 10 to 15 minutes until clams open.
- Serve over drained cooked linguine and fresh cracked black pepper and grated cheese, for hotter add more red pepper flakes.
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More Recipes We Love
Italian Christmas Eve Seafood Recipes
Best Fried Fish Recipe Coatings
Stuffed Flounder with Shrimp and Crab