Linguine and Clam Sauce Recipe

Red Clam sauce recipe

5 from 1 reviews


  • 2 packages (3.5 ounces each) shitake mushrooms, stems removed
  • 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
  • 1 1/2 teaspoons anchovy paste
  • 3/4 cup finely chopped shallots
  • 6 cloves garlic, minced
  • 1/2 teaspoon Himalayan pink salt
  • 2 cans (5 ounces each) chopped clams, rinsed and drained
  • 3 cups chopped canned tomatoes (see notes below)
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons coconut palm sugar
  • 1/2 cup chopped fresh basil, plus more for garnish
  • 6 cups cooked gluten-free linguine (see notes below) or steamed zucchini noodles
  • 1 pound steamed fresh clams, for garnish, optional (see notes below)


  1. Add the mushrooms to a food processor and pulse until finely chopped (be careful not to over-process or the mushrooms will get mushy.) Set minced mushrooms aside.
  2. Heat ¼ cup of the oil and anchovy paste in a large heavy saucepan over medium heat. Add the shallots and sauté for 3 to 4 minutes, until shallots soften. Add the garlic, minced mushrooms, salt and remaining 1 tablespoon of oil and sauté for 3 to 4 minutes, until mushrooms are soft. Stir in the clams, tomatoes, crushed red pepper and coconut palm sugar and simmer sauce for 15 minutes. Add the chopped basil and cook for an additional minute.
  3. Divide pasta among 4 serving bowls and top with the clam sauce. Garnish with basil and fresh steamed clams (optional). Serve warm.


How to steam fresh clams: Thoroughly rinse the clams to remove any traces of sand. In a large stockpot, bring 1 cup of clam juice, 2 cups of water, 2 tablespoons of lemon juice and ¼ cup wine to a boil. Add the clams and cook until they just open, about 2 to 3 minutes. Discard any clams that do not open on their own (never force a clam open,)

My favorite gluten-free/ grain-free linguine brand: I absolutely love Banza brand “Chickpea” linguine (

Look for “boxed” chopped tomatoes (if possible): Pomi brand BPA-free boxed chopped tomatoes from Italy are particularly delicious in this dish (