Red Clam Sauce

This linguine with red clam sauce is a classic Italian dish perfect for a cozy dinner at home. The savory sauce combines tender clams with a rich tomato base, creating a delightful blend of seafood and herbs. Cooking it in a slow cooker allows the flavors to meld beautifully. Serving it over linguine makes it a must-try recipe for any pasta lover. Whether you’re looking to impress guests or simply enjoy a comforting meal, this red clam sauce with linguine is sure to satisfy you.

This dish, rooted in the coastal regions of Italy, is ideal for special occasions or a simple weeknight dinner when you’re craving something hearty and flavorful. While white clam sauce is light and made with olive oil, garlic and sometimes white wine, red clam sauce is richer, with tomatoes and tomato paste creating a more robust flavor.

Ingredients for Red Clam Sauce

• Onion: The onion adds a sweet and aromatic base to the sauce. For a milder flavor, use shallots.
• Canola oil: Canola oil provides a neutral flavor and helps saute the onions and garlic. Extra virgin olive oil can be used for a richer taste.
• Garlic: Garlic infuses the sauce with robust, savory flavors. Fresh garlic cloves are best, but garlic powder can be substituted.
• Chopped clams: Chopped clams add the essential clam flavor and a bit of briny liquid to the sauce (they’re added to this recipe undrained). Fresh clams or canned clams can be used if available.
• Diced tomatoes: Diced tomatoes, also undrained, form the rich tomato base of the sauce. Crushed tomatoes can be used for a smoother texture.
• Tomato paste: Tomato paste thickens and deepens the tomato flavor of this red linguine clam sauce.
• Fresh parsley: Minced parsley adds a fresh, herbal note. Flat-leaf parsley or dried parsley can be used if fresh is unavailable.
• Bay leaf: A bay leaf imparts a subtle, earthy flavor to the sauce. Just remember to remove it before serving.
• Sugar: Adding sugar to the sauce balances the acidity of the tomatoes.
• Dried basil: Dried basil adds a sweet, aromatic touch to the sauce. Fresh basil can be used for a more vibrant flavor.
• Dried thyme: Dried thyme contributes a subtle, slightly minty flavor. Fresh thyme can be used instead.
• Additional fresh parsley (optional): Fresh parsley can also be used for garnishing, adding a pop of color and fresh flavor.
• Linguine: Linguine serves as the perfect pasta base, complementing the clam sauce. Spaghetti, fettuccine or bucatini can be used as alternatives.

Directions

Step 1: Saute the onion and garlic

In a small skillet, heat the canola oil over medium heat. Add the chopped onion and saute until tender, about five minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 2: Combine the sauce in the slow cooker

Transfer the sauteed onion and garlic to a 1-1/2 or 2-quart slow cooker. Add in the chopped clams with their juice, diced tomatoes, tomato paste, minced parsley, bay leaf, sugar, dried basil and dried thyme.

Step 3: Slow-cook the sauce

Cover the slow cooker and cook on low for three to four hours, allowing the flavors to meld and develop. Stir occasionally to ensure even cooking. Remove and toss the bay leaf before serving.

Step 4: Serve with linguine

Boil the linguine in a large pot of salted water until al dente. Serve the red clam sauce over the linguine, and if desired, sprinkle with additional minced parsley for garnish.

Red Clam Sauce Variations

• Add more seafood: Include shrimp scampi, littleneck clams or anchovy fillets for a more varied seafood experience.
• Spice it up: Add some crushed red pepper flakes for a spicy kick.
• Make it plant based: Replace the clams with sauteed mushrooms for a rich, umami flavor.

How to Store Red Clam Sauce

Allow the red clam sauce to cool before transferring leftovers to an airtight container. Refrigerate the leftovers for up to three days. 

Can you freeze red clam sauce?

Yes, you can freeze red clam sauce. Omit any additional parsley. Once cooled, place the sauce in a freezer-safe container and freeze it for up to three months. Once you’re ready to enjoy it, thaw it in the refrigerator overnight before reheating it on the stove.

Red Clam Sauce Tips

How do you thicken red clam sauce? 

To thicken red clam sauce, simmer it uncovered to reduce the liquid, or add a cornstarch slurry or extra tomato paste until the desired consistency is reached.

What pasta goes best with red clam sauce?

Linguine is a classic choice for red clam sauce, but spaghetti, fettuccine and bucatini complement the rich and flavorful sauce.

Can you use fresh clams for red clam sauce?

Yes, you can use fresh clams. Steam them until they open, then add the meat and clam juice to the sauce for a more vibrant taste than canned clams.

What wine goes with red clam sauce? 

Pair this pasta and sauce with a crisp, dry white wine like Pinot Grigio, Sauvignon Blanc or Italian Verdicchio to complement the red clam sauce’s acidity and richness.