The party’s over. Your tree may (or may not) be down and all signs of the holidays away, but most of us still need to recover from the rush of family, friends, and food. You still need to eat well.
It’s time for the final fantastically fast food recipe: Happy Red Clam Sauce & Linguine
I found the original recipe, “Chet’s Red Clam Sauce,” years ago in a Bon Appétite, in that section reserved for home cooks with good stuff to share that wouldn’t necessarily merit its own article. Chet, bless his heart, won me over with his down and dirty quick sauce.
With a little adaptation, our family had a classic. We’ve served this version of Chet’s for about twenty-five years. It’s a winner every time and, as long as you have the pantry ingredients, it’s on the table in under a half hour.
BTW: Little kids will eat it because they have no idea what a clam might be and they don’t care, either. You may find adults are the same. Just make sure your guests aren’t allergic to shell fish.
Also, it doubles easily. If you’ve got an army of people to feed, carry on. Just get more pasta.
That’s right. Happy new year to you.
Happy Red Clam Sauce & Linguine
6-8 cloves fresh garlic, minced
4 T butter
2 T olive oil
28 oz can tomato sauce (don’t use salt-free – the seafood needs it)
1 T rosemary
2 T basil
2 T oregano
3 T Worcestershire sauce
1 T sugar
3 – 4 cans drained minced clams
1 lb linguine
Put your pasta water on to boil. Saute butter, oil and garlic until garlic starts to turn golden. Add tomato sauce and herbs to garlic mixture and simmer for 5 minutes. (Your pasta water should start boiling at some point in this process….) Add clams to tomato sauce mixture. Cook 10-12 minutes (or as long as it takes to cook your linguine).
Suggestion: serve with a nice garlic bread and simple salad. Pictured is a spinach and hard-boiled egg salad with an olive oil dressing. If you have a nice Parmesan, get it out, but you’ll be fine without it. A nice, hearty red wine would not go amiss.
Some may notice that the serving pieces look quite a bit like Christmas dishes. You’re right. The party’s not quite over here.