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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

"The time has come," the Walrus said,
"To talk of many things:
Of shoes—and ships—and sealing-wax—
Of cabbages—and kings—
And why the sea is boiling hot—
And whether pigs have wings."
-Lewis Carroll

The refrigerator light goes on...

I love linguine with clam sauce and this red clam sauce is no exception. It takes only a few minutes to prepare and the flavor is fantastic. There's no need to add salt as the clam broth gives the sauce a fresh salty taste.

Wine Choices

Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.

Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.

Linguine with Red Clam Sauce

Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

3 quarts	water
48	littleneck clams
4 ounces	whole wheat or gluten-free linguine
1 Tbsp	olive oil
1 large	shallot (minced)
1	rib celery (finely diced)
1/2 small	green bell pepper (diced)
1 15 ounce can	no salt added diced tomatoes
1/4 cup	red wine
	fresh ground black pepper (to taste)
1 Tbsp	fresh oregano leaves
1 ounce	Parmigiano-Reggiano (grated)

Place 1 cup water in a large skillet over high heat. When the water is simmering, add the clams and cover.

Cook until all the clams open – about 4 minutes. (It will take a minute or two longer if the clams have come straight out of the refrigerator.)

Remove the clams and then shuck the clams from the shells. Strain the broth through a fine mesh sieve.

Rinse out the skillet and place the olive oil in a large skillet over medium high heat.

Add the shallot, celery and pepper . Cook for about 5 minutes, stirring frequently.

Add the wine, tomatoes and the strained clam broth to the pan. Season with the pepper and add the oregano.

Cook over medium high heat until the liquid is reduced by about 2/3 (about 15 to 20 minutes).

While the red sauce is simmering, add the remaining water in a medium stock pot over high heat. When the water boils add the linguine.

Add the clams.

Add the drained linguine, toss well to coat and serve topped with the grated parmesan.