• Tommy Centola

Linguine with a Spicy Andouille Clam Sauce

Updated: Jan 4

My wife has been in New Orleans while her mother is in the hospital. The only good thing about this is I get to play in the kitchen. There are many things that my wife does not like. So I have taken the opportunity to eat thing that she does not like. I always cook Linguine with clams every chance I get. To my recipe for clam sauce, I added Andouille and Sriracha Hot Sauce. Here is a photo of the completed dish.


3 tablespoons Olive Oil

1 tablespoon Garlic chopped

3 tablespoons Flour

3 6.5ounce cans Chopped Clams save juice

1 8 ounce bottle Clam Juice

1 teaspoon Fresh Parsley chopped

1 teaspoon Fresh Basil chopped

¼ teaspoon Fresh Oregano chopped

1/2 pound Andouille Sausage, cut into disc then quartered

1 1/2  teaspoons Sriracha

8 ounces Linguini cooked to al dente

Fresh Parmesan cheese grated

Cook pasta, drain, and return to pot it was cooked in. In a medium

saucepan over medium heat, sauté garlic in olive oil until golden brown.

Mix in the flour and cook for a few minutes to cook out the fl our taste.

Add the clam juice, reserved from cans and bottle, and seasonings.

Cover and bring to a boil. Lower heat to medium-low and simmer

for 5 minutes. Add clams, Andouille and Sriracha. Heat for 2 minutes. Pour sauce over

pasta and toss until the pasta is coated. Top individual portions with

Parmesan cheese.

Enjoy!!!

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