Linguine With Red Clam Sauce Using Canned Clams

red clam sauce made with canned clams over linguine pasta.

Linguine With Red Clam Sauce Using Canned Clams

This linguini with red clam sauce using canned clams is a delicious and easy pasta recipe you can make ahead of time! Made with just a handful of pantry staples, including garlic, canned clams, and diced tomatoes, this linguini with red clam sauce recipe comes together quickly and packs a ton of flavor. Plus, it freezes well to stock up on homemade meals for busy days.

5 from 6 votes

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Course: Main Course

Cuisine: American, Italian

Keyword: linguine with red clam sauce, linguine with red clam sauce using canned clams

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: people

Calories: 425kcal

Author: Tammy Overhoff

Equipment

1 Large skillet
1 Large pot
1 Pasta strainer

Ingredients

1 lb package of dry linguine
2 tablespoons extra virgin olive oil
4 cloves garlic finely chopped
2 6.5 ounce cans of chopped clams drain and reserve the clam juice.
2 14-ounce cans diced tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/4 -1/2 teaspoon crushed red pepper

Instructions

Cook the pasta according to the instructions on the package. Drain and set aside.
Heat 2 tablespoons of olive oil over medium heat in a large skillet until it sizzles. Add the garlic and cook until it becomes fragrant about 2 minutes. Keep an eye on the garlic to prevent it from burning.
Stir in the juice from the canned clams, chopped tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
Add the chopped clams to the skillet and cook for about 5 minutes.
Serve the sauce over the linguine, and sprinkle grated cheese if desired.

Notes

Storage Tips

For the week: Store any leftovers in an airtight container in the fridge for 4-5 days. When reheating, you may need to add a splash of water or broth to loosen up the sauce as it may thicken in the fridge.

Freezer: If you want to freeze the sauce separately, allow it to cool to room temperature before transferring it to a freezer-safe container or freezer bag. Label the container with the name and date, and freeze it for up to 3 months. When ready to use the sauce, thaw it overnight in the refrigerator before reheating. I love using Souper Cubes to freeze red clam sauce into 1-cup portions.

Freezer Meal: To freeze the entire dish as a meal, allow it to cool to room temperature before portioning it into individual meal-sized containers. Keep the pasta and sauce separate in the container. Again, label the containers with the name and date, and freeze them for up to 3 months. When you're ready to eat, remove the container from the freezer and reheat in the microwave or oven for 2 minutes, then stir the pasta and sauce together and reheat for another minute or so until hot.

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