Sun Dried Tomato Red Sauce with Fresh Clams and Prawns


Delicate sun dried tomatoes flavor the prawns and clams weaved in between the al dente linguine making this a perfect recipe!

Total Cook Time: 30 minutes

Serves: 4

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Bella Product Used:

Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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  • 1/2 cup Bella Sun Luci Sun Dried Tomatoes Julienne cut or Halves in oil, oil drained and set aside, sun dried tomatoes pureed and set aside
  • 12-16 oz fresh clams in the shell per portion (48-64 oz total), wash/drain/hold cold
  • 10 large prawns
  • 8 lg garlic cloves, rough chopped
  • 1/2 tsp whole dry oregano
  • 3 oz dry white wine
  • 16 oz crushed tomatoes or tomato sauce
  • Salt and pepper to taste (light salt as the clams are naturally salty)
  • Fresh parsley leaves for garnish
  • Optional: Add 1/4 - 1/2 stick butter to finish sauce


  1. Over a medium flame in a sauce pan, heat the 16 oz tomatoes and turn to a simmer.
  2. Over a medium flame in a separate large saute pan, heat 2 Tbs of the sun dried tomato oil and sauté the garlic, stirring often until light golden.
  3. Add the oregano, stir 10 seconds, add the clams and prawns then the wine, cover 1 minute then cook uncovered until all of the clams are opened and prawns are not pink.
  4. Discard any unopened clams.
  5. Add the tomatoes and sun dried tomato puree to the clam mixture, season with salt and pepper and serve hot over just-cooked, well-drained pasta (linguine recommended). Garnish with basil (or parsley).

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