KB went on a big pasta with clam sauce kick a while ago. Which is weird because he doesn’t really like shellfish. When we first met (many moons ago), he was most definitely opposed to most seafood. Since then he’s changed his mind on seafood and has become a sushi-lover. But he still doesn’t like shellfish. He says it’s a texture thing. At any rate, recently I got him hooked on lobster rolls. I was in Maine for a marathon and made him help me find a lobster roll. And I think he got FOMO (fear of missing out) and tried one. Ever since then, when I’m craving a lobster roll…he’s in.
Anyways, back to the pasta with clam sauce. We have this pasta place we like to indulge in every once in a while. Most of you who know where I live, know what pasta place I’m talking about…Paul’s Pasta. It’s been in the same location for years…at least since 1996-2000 when I was going to college here. So KB went on a pasta with clam sauce kick. And now, whenever we go to Paul’s…that’s what he gets!
So the other day, I was grocery shopping and found some fresh, diced clams on sale. So I decided to re-create KB’s favorite pasta dish at home.
Start by sauteing onions and garlic in olive oil over medium heat.
Then add your clams. With a little bit of the clam juice. I also added a splash of white wine, but you could omit that part.
Then add your crushed tomatoes and pepper. **I didn’t add crushed red pepper when I was making this, but both KB and I added after the fact and agreed it should be part of the recipe.
Add fresh basil and let simmer for about 15-20 minutes over medium-low heat.
The sauce should thicken slightly.
Serve over a bed of fresh linguine. With or without Parmesan cheese. Enjoy!
1 medium onion, diced
5-6 garlic cloves, smashed
2 Tablespoons olive oil
10 oz chopped fresh clams in juice
1/4 cup white wine (optional)
1 – 28 oz can crushed tomatoes in sauce
1/2 teaspoon black pepper
1/2 to 1 teaspoon crushed red pepper (depending on how spicy you like it)
6 leaves fresh basil
1 lb fresh linguine (more or less)
**Parmesan cheese for serving
In a large skillet over medium heat, saute onions and garlic in olive oil for about 4-5 min. Add chopped clams and a little bit of juice. Let cook for about 5 min. Add white wine (optional). Add crushed tomatoes and pepper (both black and crushed red pepper). Add fresh basil and let simmer for about 15- 20 minutes over medium-low heat. Serve over a bed of fresh linguine with Parmesan cheese.