Dinner was never easier! Linguine with Clams in Sake Red Chili Sauce gives an Asian twist to an Italian classic, all in 20 minutes.
Note: This recipe for Linguine with Clams in Sake Red Chili Sauce was first published March 16, 2011 on Kitchen Confidante. Updated photos were added on May 23, 2018.
Are you a twirler or a slurper? Use a fork or a spoon? Or both?
When it comes to pasta, I get a kick out of watching people (especially kids) transfer strands of pasta to their mouth. I myself prefer the fork-twirl-with-spoon method and have been trying to teach this technique to my children, but it is a skill they struggle to perfect. Perhaps it’s for the best because apparently, using fork with spoon is actually considered poor form. Ask around and you’ll surely incite a debate, even amongst Italians. But I recently learned that while it is proper etiquette to provide diners with a spoon to help toss pasta and sauce on the plate or bowl, purists and pasta experts use the fork alone to twirl and eat their pasta. Who knew?
I thought of this the other night when I made Linguine with Clams. But I threw those rules out the window. After all, this was Linguine with Clams in a Sake Red Chili Sauce. This Asian spin on the Italian favorite is actually more understated than it sounds, but I figured it would permit the Filipino etiquette of eating with fork and spoon to this bowl of pasta.
Discussion on how to eat it aside, I have to say, I really need to remember to make this dish more than once a year. It’s so simple and effortless, it is the perfect weeknight meal. I promised my family I would throw this into the repertoire more often…which I suppose means the kids can practice perfecting that fork twirl.
Linguine with Clams in Sake Red Chili Sauce
- 1 lb linguine
- 1 tablespoon olive oil
- 3 cloves garlic finely minced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup sake (or your favorite white wine)
- 1 cup clam stock
- 1/2 teaspoon red chili paste (add more if you really like kick)
- 4 lbs clams
- 2 tablespoons unsalted butter
- 1/2 cup cilantro chopped
- Bring a large pot of water to a boil. Season with Kosher salt and cook linguine until just al dente. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large saute pan over medium-low heat. Add the garlic, salt, and pepper, and saute for about 1 to 2 minutes, or until the garlic starts to turn golden.
- Add sake and clam stock and allow the liquid to reduce for about three minutes. Stir in the red chili paste.
- Add clams to the pan, cover and let cook for about 8-10 minutes, or until the clams open up. Discard any unopened clams.
- Stir in the butter and cilantro. Add linguine to the pan and toss until the pasta is coated in sauce. Serve immediately!