Clams Arrabbiata with Linguine
Better than any restaurant. Clams in red sauce gets a spicy reboot thanks to our Arrabbiata sauce, fresh Littlenecks, and swirls of our homemade linguine. Our video shows you how easy it is to make this classic seafood recipe.
1/4 cup Olive Oil
1 jar Rao’s Homemade® Arrabbiata Sauce
1 package Rao’s Homemade® Linguine
6 Cloves Garlic
1/4 cup Dry White Wine
1 dozen Cherrystone or Little Neck Clams
1 6 oz. can Chopped Clams in Liquid
1/4 cup Italian Parsley
1/2 cup Clam Juice
1 tsp Oregano
1 tsp Crushed Red Pepper Flakes
to taste Salt & Pepper
Add olive oil and smashed garlic cloves to sauté pan over medium heat. Add cleaned clams and parsley. Toss clams until the garlic cloves turn light brown. Add white wine and reduce for 2 minutes.
Add clam juice and raise heat to high to reach a boil. Cover and reduce heat to medium for 5 minutes till clams have opened. Lower heat, add Rao’s Homemade® Arrabbiata Sauce and oregano, and cover to simmer for 10 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to boil, cook Rao’s Homemade® Linguine until al dente, drain and set aside. Remove cooked opened clams from sauce and set aside in a bowl.
Add linguine to simmering sauce, toss gently and slide into serving bowl. Garnish with reserved clams, and dust with parsley and crushed red pepper.