Best Linguine with Red Clam Sauce & Baked Clams Oreganata

Today we're making the best Linguine with Red Clam Sauce and garlicky Baked Clams Oreganata! This is the third episode in the feast of the Seven Fishes Series. Both of these recipes were made with a total of 3 dozen littleneck clams. We used about 15 clams for the red clam sauce plus a can of baby clams. The rest of the whole clams were used for the oreganata baked clams. I hope you enjoy both of these Italian seafood recipes!

Also, check out this Linguine with White Clam Sauce:

Chapters:
0:00 Intro - How to purge clams
1:24 Prepping and discussing ingredients
5:35 Begin cooking linguine with red clam sauce
6:20 Cooking the whole clams
8:05 Cooking the sauce
11:11 Finishing the pasta in the clam sauce
12:09 Plating
12:42 Intro - Baked clams oreganata
13:07 Opening and prepping the clamshells
15:14 Prepping ingredients
17:00 Preparing the stuffing
20:24 Stuffing the clams
21:38 Finishing the baked clams

LINGUINE WITH RED CLAM SAUCE
INGREDIENTS
- ½ pound linguine
- 1 dozen little neck clams
- 10 ounce can baby clams - clams strained and juice reserved
- 2 anchovies - chopped fine
- 5 cloves garlic - sliced
- 2 tablespoons olive oil
- 2-3 tablespoons extra virgin olive oil - for finishing
- 2 ounces tomato paste
- 14 ounces (half a standard can) San Marzano Plum tomatoes - hand - crushed or blender pulsed
- ¼ cup dry white wine
- ½ teaspoon dry oregano
- salt and pepper to taste
- ¼ teaspoon crushed red pepper - or to taste
- 2 tablespoons parsley - minced
- 1 cup pasta water - reserved - might not need

INSTRUCTIONS
1. Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water.
2. Separate the canned baby clams from their juice, reserving both.
3. In a large pan saute the garlic and anchovies on medium to medium-low heat in a couple tablespoons of olive oil. Cook until the garlic is golden and the anchovies are slightly dissolved (about 3-4 minutes).
4. To the same pan add the clams and the 1/4 cup of white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
5. After all the clams have opened (discard any that do not open after 7-10 minutes) turn heat to medium-low and add the tomato paste. Cook for 3 minutes then add the plum tomatoes and 1 cup of reserved clam juice. Bring sauce to a simmer.
6. Add the parsley, oregano, and red pepper flakes. Let the sauce thicken slightly for 2-3 minutes more.
7. Add the al dente pasta to the sauce and turn heat to medium. Thoroughly coat the pasta with the sauce for 1 minute. Add the baby clams to the pasta to heat them through. Taste test and adjust salt and hot pepper levels if required. If required add a bit of pasta water to loosen up the sauce.
8. Finally add the whole clams to the pasta and mix once more. Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top. If more sauce is needed just add a few ounces of pasta water at a time to get a perfect consistency. Enjoy!

BAKED CLAMS OREGANATA
INGREDIENTS
- 2 dozen littleneck clams - cleaned well
- 1 ½ cups plain bread crumbs
- 3 garlic cloves - paste
- 1 teaspoon dried oregano
- ¼ cup parsley - minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ¼ cup extra virgin olive oil
- ¼ cup dry white wine
- 1/4 cup chicken stock or clam juice
- 1 tablespoon lemon juice
- Lemon wedges - for serving
- ½ cup water - for pan to keep moist

INSTRUCTIONS
1. Cook clams in oven at 425f until they slightly open - only a few minutes
2. Carefully open the clams and discard the top. Break the clam free from the shell then place back in bottom. This makes eating the baked clam easier.
3. Saute the garlic in olive oil over medium- low heat until golden. Add hot pepper flakes and cook for 30 more seconds. Add the wine and cook for 2 minutes more over medium heat.
4. Turn off heat and add breadcrumbs, salt, parsley, oregano, lemon juice and chicken broth or clam juice. Mix well.
5. Pack the clams with the breadcrumb mixture. Seal the clams in tight so they stay moist during cooking.
6. Place the clams on a baking sheet and a half cup of water to the pan. Drizzle a bit of olive oil onto each clam and place sheet in broiler for 5-7 minutes. Carefully watch the clams so that they don’t burn. When they are nice and brown remove and serve with lemon wedges. Enjoy!

Follow my Instagram and if you make one of our recipes tag us and we'll post it on our stories!

INSTAGRAM:

#clamsauce #bakedclams

[emmgeevideo]

For the life of me, I cannot understand why anyone would thumbs down this wonderful video…

[patressakearns]

Sip and Feast is my new favorite YT channel. Thank you, Jim, for providing such wonderful, joyful, delicious recipes, along with tips for making these recipes our own. I love when your son James taste-tests--a charming, handsome kid.

Keep 'em coming!

[snartzzb]

New Subscriber...Love your simple, direct explanations. Easy to follow without a lot of wasted time. 👍

[woman]

My God, all of your dishes are just mouthwatering to look at, literally salivating watching them! Thank you so much for such informative videos, they're so inspiring and encourage home cooking!

[victorsperandeo]

Sincerely your the best at what you do . Excellent clarity and interesting. Thank you .

[williamwatterson]

I love the small details he shares. He's always great . . .

[TheLazarusSinChannel]

Sip and Feast is one of my favorite channels. Totally rocking it.🤘

[NinaGrkovic]

I've only just found your channel! Why have I not been watching all of your amazing recipes before, I do not know. Love, love, love all of the seafood recipes, thanks!

[sheilafahey]

Love your show. You explain all your recipes in such detail! Thank you!

[martyrose]

Thanks Jim! As always, it all looks fantastic. Love stuffed clams.😁

[stevenmqcueen]

Another great video and, as someone who's lived, worked and -- most importantly -- dined in NYC, LI and NJ for forty years, I can attest to the authenticity of S&F's recipes. This is Italian-American cuisine at its finest.

[hkalsa]

Both dishes look absolutely delicious. I really enjoy all of the ingredients in these, and your techniques for getting them to turn out so nice. Thank you so much 😍🌷

[RunningDaze]

If u had a restaurant close by me, I’d basically rent a table at it. Thanks for sharing your talent on YouTube, luv your videos!!

[frankbivona]

We made this tonight and absolutely loved it! You’re the man!

[evelynwilliams]

I’ve been wanting to make clams with linguini for so long, but was afraid ! Not now, after watching you do it! Thank you, I watch you all the time. Everything is AWESOME❤️👏👏👏😋

[francacece]

Jim
Love your cooking bring an Italian from Rome I thought u were not going to impress me however u literally made my mouth drop from technique to ingredients
Love your show!

[guysolis]

Your entree looks so flavorful. Every time I watch you I set out the next day, I'm on a mission to duplicate one of your dishes..thanks man..

[shelley]

I haven’t even watched this yet and I’m already drooling bc baked clams are a divine comfort food from my NYC childhood - and they’re not so easy to find elsewhere (I’ve lived in 8 US states, Asia, and I currently live in Germany). So I’m gonna make my own bc there’s always a decent seafood shop in major cities, even in landlocked (or almost landlocked) countries! Thanks so very much 😊

[TJY-mbhk]

Almost every dish you make is exactly what I like…spent most of my life in Staten Island and this is how I like my Italian food. Well done brother

[feliciabarosa]

You have done it again, wonderful recipe