Clams for comfort

When I was at Auburn University, there was a great Italian restaurant that served linguine with red clam sauce.

Though I'm usually a fan of a white wine-based clam sauce, that red sauce was pure comfort food. The great thing is that the dish is easy to prepare at home.

I use canned clams, reserving the liquid to use as part of the sauce. Canned clams come in three forms: minced, chopped and baby. I usually mix things up by using a can or two of each, or a combination of minced and chopped clams. If you wish to add fresh clams to the recipe, add them to the sauce after it has simmered for 10 minutes. Add the fresh clams, cover with a lid and then stir in the canned clams when almost all the fresh clams have opened.

This Italian-restaurant classic can be on the table in 20 minutes. Grate Parmesan cheese over the top of each serving and serve with a big tossed salad.

As a bonus, I'm including my recipe for linguine with white clam sauce.

I spent years trying to come up with the recipe, and this is as close as I could get. My family suggested I keep the recipe a secret, but I'm not the "secret recipe" type. The recipe involves a bit more chopping than my quick-and-easy red clam sauce, but the result is delicious.

Linguine with Red Clam Sauce

1 pound linguine

1/4 cup olive oil, preferably extra-virgin

1 tablespoon minced garlic, about 3 large cloves

1/2 teaspoon red pepper flakes, or more to taste

2 teaspoons Italian seasoning

4 cans (6 ounces each) minced clams, drained, liquid reserved

1/2 cup dry white wine or chicken broth

1 14.5-ounce can diced tomatoes seasoned with basil, oregano and garlic

1 jar (24-28 ounces) spaghetti sauce

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese, for serving

Cook the pasta according to package directions, drain and return to the cooking pot or place into a large serving bowl. Heat the oil in a large saute pan over medium-high heat. Add the garlic, red pepper flakes and Italian seasoning and saute for 1 minute, until fragrant. Add the clam liquid, tomatoes and sauce.

Bring to a boil, then reduce the heat and simmer until slightly reduced, about 7-10 minutes.

Stir in the clams and fresh parsley and simmer until the clams are hot, about 2 minutes. Taste and add salt and pepper, as needed. Pour the sauce over the pasta, toss gently and serve.

Top each serving with a little grated Parmesan cheese, if desired.

Makes 6 servings.

KARIN'S LINGUINE WITH WHITE CLAM SAUCE

1/4 cup olive oil

1/4 cup butter

1/2 green onions, minced

1/2 cup peeled and finely chopped shallots

6 cloves garlic, peeled and minced

1 teaspoon dried oregano, or more to taste

11/2 cups dry white wine

Freshly ground black pepper to taste

1/4 cup chopped fresh parsley

1 14.5-ounce can low-sodium chicken broth

4 6.5-ounce cans minced clams, drained, liquid reserved

Salt to taste

1 pound linguine pasta, cooked according to package directions

1 hunk Parmesan cheese, for grating over the pasta

Linguine with red clam sauce ingredients:

Groceries

- 1 block Parmesan cheese

- 1 pound linguine pasta

- 4 cans (6 ounces each) minced or chopped clams

- Dry white wine or chicken broth (you will need 1/2 cup)

- 1 14.5-ounce can diced tomatoes seasoned with basil, oregano and garlic

- 1 jar (24-28 ounces) spaghetti sauce

- Fresh parsley (you will need 2 tablespoons, chopped)

Fresh garlic (you will need 3 cloves)

Pantry: Olive oil (preferably extra-virgin), red pepper flakes, Italian seasoning, salt and freshly ground black pepper

Heat a very large skillet over medium-high. When it is hot, add the olive oil and butter. When butter is melted and bubbling, stir in the minced green onions and shallots.

Saute until softened and fragrant, about 5 minutes. Add the garlic and saute about 2 minutes. Stir in the oregano, black pepper and chopped parsley.

Add white wine, chicken stock and reserved juice from the clams and bring to a boil. Reduce heat to medium and simmer, uncovered, until sauce is reduced by Q, about 8 to 10 minutes.

When sauce is reduced, stir in the minced clams and salt to taste and heat through, being careful not to boil. Serve immediately over the pasta.

Top each serving with the freshly grated Parmesan cheese.

Makes 4 to 6 servings.

Note: The sauce can be made a day ahead. Prepare to the point of adding the clams, cover and refrigerate. Refrigerate the drained clams in a separate airtight container until ready to use.

Heat sauce to a simmer, and then stir in the clams. Let the clams simmer for 2 minutes, and serve immediately.

MS. CALLOWAY WOULD like to include reader input, so send your requests to karin.calloway@comcast.net.

E-mail karin.calloway@comcast.net. See her prepare the recipe at noon Tuesday on television station WJBF (Channel 6). Follow Karin on Twitter at twitter.com/karincalloway.