Linguine with Red Clam Sauce

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

If you can find Manila clams or the tiny clams called cockles (with meat the size of your smallest fingernail), use them here. They steam to tender perfection very quickly in the tomato sauce. As per Italian tradition, no grated cheese is used with seafood pasta sauces. With a salad, good bread, and a glass of red or white wine (your preference), this is a wonderful way to celebrate making it through the middle of the week.