Linguini with Chili Clam Sauce

I left the grocer brandishing two cans of clams. There was a palpable swagger to my demeanor. While my emotion couldn’t be accurately characterized as conceit, I was feeling pretty damn good about my purchase. Nothing is more tactilely exciting than handling a pile of clams. The groundwork now had been lain- clams for the chili. All that remained to be determined was HOW. In my eagerness to get my hands on the clams, I hadn’t thought past the point of purchase. Oh-oh. On the drive home from the grocer I became somewhat withdrawn, pensive almost. Sensing my creeping anxiety, The Pirate began to talking in a cadence that can only be described as fast. Why is it that children can vocalize ideas at a pace that exceeds an adult’s ability to process the effusive, spewing discourse? After hitting on many topics great and small she eventually came around to reminding me of tonight’s track meet. Bingo! Pasta as a pre-track meet staple was a no-brainer. Linguini with chili clam sauce was the order of the day. The ITP will be carbed up and ready to run (and jump) and I’ll have the opportunity to manipulate dead clams as I craft a tasty chili. Clearly a win-win-win was in the offing.

Day 169


Chili clam sauce:

2 T butter
3 cloves garlic, minced
½ C white onion, diced
1 ½ C canned diced tomatoes
1 ½ C tomato sauce
2 (6 ½ oz) cans of whole clams, cut in quarters
1/3 C white wine
1 T chili powder
1 T sugar
¼ t black pepper
¼ t garlic salt

The rest:

Linguini noodles

Parmesan cheese


1) In a pan, sauté the onion and garlic in butter.
2) Add remaining ingredients and simmer on low for 1 hours.
3) While sauce simmers, cook linguini according to package directions.
4) To heap noodle on a plate then top with sauce and sprinkle on parmesan to taste.

Linguini with Chili Clam Sauce

Linguini with Chili Clam Sauce

Tasting Notes:

First a word on the purchase of whole clams. Sure, I could have bought minced clams but that would have eliminated the need to handle them. What fun would that be? Additionally, larger chucks of clams make a better chili. Didn’t your mother teach you anything?

Speaking of mothers, Mrs. Chili365 was freaked out be the texture of this chili (note, she loved the taste). The thing is, the good Missus HATES slugs. She lives in mortal fear (okay, disgust) of slugs. Once while raking autumn leaves, she inadvertently made physical contact with a slug. After she finished screaming, she made a mad dash to the telephone- (sobbing) “Mom, I touched a slug- what should I do!?”

Everyone else gave this chili high praise. The flavor was first rate as the chilified sweet tomato/wine sauce made a delightful partner to the al dente linguini. The texture of the chili made for interesting conversation as well as for additional tactile satisfaction. It is nice to be able to occasionally chew your chili.

We enjoyed this succulent, flavorful chili and I was able to use the chili as a means to make Mrs. Chili365 uncomfortable. All-in-all this was a chili success. If you are hankering for a yummy chili seafood sauce, get your hands on this one.

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3 Responses to Linguini with Chili Clam Sauce

  1. Ema Jones says:

    Sounds great!!
    I used basil and clam sauce instead 🙂

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