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Chairman Of The Board Linguine With Clam Sauce And Viva Las Vegas Tomato Sauce

  • Yield: 6 to 8 servings


  • 2 teaspoons salt plus more to taste
  • 1 1/2 pounds dried linguine
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • Pinch of crushed red pepper flakes
  • 1 cup dry white wine
  • Viva Las Vegas Tomato Sauce
  • 2 pounds littleneck clams, scrubbed well (discard any that are open)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • Freshly ground black pepper


  • Bring 1 gallon water and the salt to a boil in a large pot over high heat. Add the linguine and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
  • Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring until fragrant, about 1 minute. Add the crushed red pepper, wine, and tomato sauce, and cook for 1 minute. Add the clams, stir well, cover, and cook until the clams open, 5 to 6 minutes. Stir in the parsley and oregano. Discard any unopened clams.
  • Drain the linguine. Add to the sauce and mix well.
  • Season with salt and pepper. Transfer to a large pasta bowl and serve hot, with lots of crusty Italian bread.