Linguine with Kalamata Clam Sauce
Linguine with Kalamata Clam Sauce is a little bit of surf and little bit of turf. The Kalamata gives this classic dish a delicious punch.
Calories per serving: 397kcal
Ingredients
Pasta
- 2 quarts water
- ½ pound Linguine Pasta
Sauce
- 2 tablespoon Extra virgin olive oil
- ½ cup Onion, chopped
- ½ cup Bell pepper, thinly sliced
- 3 cloves Garlic, sliced
- 8 oz Chopped clams, canned with juice
- 2 tablespoon Kalamata Olive Paste
- 1 teaspoon unsalted butter
- 1 teaspoon Anchovy paste
- 1 tablespoon Tomato paste
- 2 tablespoon Cream
Garnish
- 2 tablespoons Parmesan, grated
- ½ teaspoon Black pepper, freshly ground
- 1 tablespoon Italian parsley, leaves only
Instructions
Pasta
- Bring 2 quarts of water to a boil. Pour the water into the pasta pot. Put the pasta in the insert. Let the pasta boil for 2 minutes then put the cover on it and remove it from the heat. Let it sit to 10 minutes to cook.
Sauce
- Heat a skillet and put in the olive oil. Add the onions and pepper amd sauté until the onion is translucent. Add the garlic. Turn the heat to low. Cook for 5 minutes, stirring occasionally. By this time the vegetables should be nicely translucent.
- Open the can of clams, being sure not to lose any of the liquid. You might want to consider opening it just a little and draining it into the pan before completely opening it. Add the clams to the pan. Turn the heat down to very low, cover and cook for another 5 minutes. Remove the cover from the sauce, and add the butter, tomato paste, anchovy paste, and whisk all together. Add the cream and mix that in as well.
- Drain the pasta and put it into a large pasta bowl. Pour the sauce over the pasta. Add freshly cracked pepper and grated Parmesan. Garnish with Italian parsley.
- Toss and plate into pasta bowls.
- Serve with extra Parmesan and pepper.
Notes
If you cannot find Kalamata olive paste, then you could slice regular Kalamata olives and add them to the sauce instead. If you can find the small sweet peppers in multiple colors, use those instead. I used two yellow, an orange and a red for my sauce, YMMV.
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