Linguine with Clam Sauce

Quahogs, the term Native Americans gave to hard-shelled clams, are now being farm-raised. Unlike many clam sauces for pasta that go heavy on the olive oil, this one teems with flavor from the reduced clam stock and vegetables.

Yield: 4 servings (serving size: 1 cup pasta and 1/2 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 15%
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 14.2g
  • Carbohydrate: 52.4g
  • Fiber: 3.3g
  • Cholesterol: 14mg
  • Iron: 8.8mg
  • Sodium: 111mg
  • Calcium: 50mg

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped Vidalia or other sweet onion
  • 4 garlic cloves, minced
  • 2 cups chopped seeded plum tomato
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons water
  • 36 littleneck or quahog clams
  • 1/8 teaspoon salt
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

  1. Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add tomato, parsley, and crushed red pepper; cook 3 minutes, and set aside.
  2. Add water and clams to a large Dutch oven over medium-high heat; cover and cook 4 minutes or until shells open. Remove clams from pan, and reserve 3/4 cup cooking liquid. Discard any unopened shells. Cool clams. Remove the meat from shells. Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid, and salt to tomato mixture. Serve clam sauce over pasta.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Linguine with Clam Sauce Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy