I typically make Linguini Alle Vongole, pasta with white clam sauce. The white wine, garlic, and red pepper flake infused sauce accentuates the clams and linguini without masking their beautiful flavors. My pantry is usually always stocked with ingredients for white clam sauce. Last night, I had imported San Marzano tomatoes in the cupboard and thought I'd take the white sauce version one step further with Linguinu Alle Vongole con Pomadora, pasta with red clam sauce. The method for the red sauce is actually an extension of the white sauce method and is very simple.
The clams were sweet, tender and plump. Perfect vehicles for such an assertive sauce as thier juicy mouth pops sweetened the tomato brine. The cheap white bread side sopper turned into savoury summer bread pudding when swiped into the swimming sauce and the linguini was cheek smacking slurpable. Wonderful drippy and messy finger food with face painting! What could be better?