• Kosher salt
• 2 pounds Manila clams (see notes on purging)
• ¼ cup extra-virgin olive oil, plus more for finishing
• 4 cloves garlic, thinly sliced
• 2 anchovies, minced
• Pinch crushed red pepper
• 24 ounces Martone Street Signature Pomodoro Sauce
• 1 pound linguine
• 2 tablespoons parsley, chopped

Step 1: Prepare the Pasta Water

Bring a large pot of well-salted water to a boil, it should taste like broth.

Step 2: Build the Sauce Base

In a large high-sided sauté pan or rondeau, warm the olive oil over medium-low heat.

Add the garlic, anchovies, and crushed red pepper.

Sauté for 2 minutes, until the garlic is fragrant but not browned.

Stir in the Martone Street Signature Pomodoro Sauce and let it simmer for about 5 minutes to reduce slightly.

Step 3: Cook the Clams

Nestle the clams into the sauce, cover, and raise the heat to medium-high.

Cook for about 4 minutes, or until all clams open.

Discard any that do not.

Transfer opened clams to a bowl and set aside.

Step 4: Cook the Pasta

Add linguine to the boiling water and cook until just shy of al dente.

Reserve ½ cup of pasta water, then drain.

Step 5: Bring It Together

Add the linguine directly into the sauce and toss to coat completely.

Use reserved pasta water as needed to loosen and bind the sauce.

Cook 1–2 minutes until the pasta reaches a perfect al dente texture.

Remove from heat and gently fold the clams back in to warm through.

Finish with a drizzle of olive oil and the chopped parsley.

Serve immediately.

Notes

Clam Options

Littleneck clams can be substituted; if using, steam 1–2 minutes longer.

How to Purge Clams

1. Discard cracked or dead clams. If a clam is slightly open, tap it – if it doesn’t close quickly, discard it.

2. Scrub shells thoroughly under running water.

3. Prepare a bowl of cold salted water (⅓ cup kosher salt per gallon).

4. Soak clams for 30 minutes.

5. If water becomes very cloudy, purge again for 10–15 minutes in fresh salted water.

6. Rinse well before cooking.