We like things spicy around here. By that I mostly mean, we like to eat spicy foods. In fact, we add peppers and other spicy elements to just about everything we eat.
I was craving pasta and figured I would make us a quick arrabiata sauce. Arrabiata means angry in Italian, and describes a simple tomato sauce liberally doused with red pepper. I changed tack after seeing some cans of clams in my pantry. Perfect – linguine and clam sauce with some crushed red pepper to make it angry.
Linguine with Spicy Clam Sauce
Makes 4 servings
12 oz linguine pasta
3 Tbsp butter
5 Tbsp olive oil
6 large garlic cloves, minced
3 10-oz cans chopped clams, drained, all juices reserved
1/3 cup dry white wine
1 medium carrot, finely chopped
1 tsp dried oregano
2 Tbsp red pepper flakes
1/3 cup minced fresh parsley
Cook pasta according directions on package.
Meanwhile, melt butter with oil in heavy large skillet over low heat. Add garlic until fragrant, probably about a minute.
Add reserved juices from clams, wine, carrot, oregano, and red pepper. Increase heat to high and boil until reduced to about 1 1/2 cups, between 10 and 15 minutes. Stir in the clams and the parsley. Turn down the heat and simmer for about another minute.
Drain linguine well; add to skillet of hot clam sauce and gently toss to blend. Serve immediately.