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Cataplana with Linguini and Clams

Recipe type: Appetizer



8 ounces
Linguica Sausage (finely chopped)
Large Onion (diced)
6 cloves
Garlic (finely diced)
14 oz. cans Tomatoes (diced)
2 cups
Red Wine
3 cups
Clam Juice
1⁄2 teaspoon
Ground Cayenne Pepper
Salt & Pepper (to taste)
1 cup
1⁄4 pound
3 pounds
1 pound


In a large stock pot, brown and crisp bacon. Remove from pan, leaving bacon drippings in pot. Sauté linguica until browned, remove from pot. Drain some of the drippings. Sauté onions in drippings until translucent, add garlic and sauté. Add tomatoes, and deglaze pan with red wine. Add clam juice and simmer for 1 hour. Add bacon, linguica and cayenne pepper. Adjust salt and pepper to taste. Remove from heat, add brandy and whisk in butter. Place clams in a colander under running cold water. In boiling salted water, place linguini and cook until al dente, about 6-8 minutes. Drain pasta. Place clams in sauce, cover and steam for 3-4 minutes, until clams open. Stir in linguine and toss together. Adjust seasoning to taste.