Pasta with Red Clam Sauce / Vongole al Pomodoro
On Christmas Eve (la vigilia), it is traditional to serve seven fish courses. Some say the number represents the seven sacraments of the Catholic Church, while others claim it is a practice reserved...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ciaoitalia.com.
Cooking tools:
- Stove
- Pot
- Skillet
- Colander
- Wooden spoon
- Tongs
- Measuring spoon
- Serving bowl
Ingredients
- 1/4 cup plus 1 tablespoon Filippo Berio Extra-Virgin Olive Oil
- 3 cloves garlic, minced
- 1/3 cup minced flat-leaf parsley
- 1 teaspoon hot red pepper flakes
- 2 cups fresh minced clams, with their juice
- 1 1/2 cups Tomato-Basil Sauce or prepared tomato sauce
- 1/3 cup dry red wine
- Fine sea salt and freshly ground pepper to taste
- 1 pound linguine
- INGREDIENTS
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
The Feast of the Seven Fishes
towndock.com
Christmas Eve Linguine with Clams by Bonafide Provisions
foodsocial.io
Mama Josephine’s Seafood Lasagna
boves.com
Red Clam Sauce with Pasta
tasteofhome.com
BACCALA | SALT COD | ITALIAN FOOD | ITALIAN RECIPES
charlottefashionplate.com
Feast of the Seven Fishes
pantryvault.com
Feast of the Seven Fishes Soup Recipe
cuisineathome.com
Baccalà Tomato Penne | Davinci Signature
davincipasta.com