Ron Santo's Linguine with Clam Sauce

Ron Santo’s linguine with clam sauce is Italian-American comfort food named after the Chicago Cubs third baseman who famously loved food as much as baseball. His version of red clam sauce goes lighter than traditional recipes, using fresh tomatoes and white wine instead of a heavy red sauce, so the clams stay the star.

Reserving and using the canned clam juice is the flavor unlock. A dedicated clam base stirred into that juice doubles down on briny depth and creates the backbone of the sauce. Don’t just dump the clams; their liquid gold goes into the pot too.

The quick 3 to 4 minute cook after adding the clams matters enormously. Canned clams are already cooked; simmering them longer turns them rubbery and chewy. In, out, done.

A half teaspoon of cayenne gives the sauce a gentle, persistent warmth that sneaks up on you. It’s not a spicy dish, but without the cayenne it tastes flat.

Fresh basil thrown in with the saute is the other key note. Dried basil can’t deliver the same bright aroma this fast-cooked sauce needs.

Cook the linguine al dente; the pasta continues cooking slightly when it mingles with the sauce on the plate. Toss with the sauce, don’t just pour it on top.

Chef Tips

• Use baby bella or cremini mushrooms for more flavor than white button. Their earthiness balances the briny clams.
• Seed and dice the tomatoes carefully. The seeds and watery flesh dilute the sauce; the flesh concentrates flavor.
• Reserve ¼ cup pasta water before draining. If the sauce tightens up too much, a splash of starchy pasta water loosens it and helps it cling.
• Finish with a generous drizzle of good extra-virgin olive oil at the table. It brings the whole dish together.

Variations

• Add a handful of halved cherry tomatoes in the last minute for pops of sweetness.
• Use fresh steamed littleneck clams instead of canned for a restaurant-quality version. Reduce their steaming liquid to use as the base.
• Stir in ½ teaspoon of red pepper flakes instead of cayenne for more Italian tradition and different heat character.