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Linguine with Red Clam Sauce

Prep time 5 mins
Cook time 20 mins
Yield 4 Servings


  • 1 pound linguine
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup dry red wine
  • 3 cups tomato sauce
  • 4 (6 oz.) cans chopped clams in juice
  • 1/3 cup finely chopped fresh parsley

Nutrition Information

  • calories 628
  • fat 12 g
  • satfat 3 g
  • protein 32 g
  • carbohydrate 95 g
  • fiber 6 g
  • cholesterol 60 mg
  • sodium 956 mg

How to Make It

  1. In a large pot of boiling salted water, cook linguine, stirring often, until al dente, about 8 minutes. Drain thoroughly in a colander.

  2. Heat oil in a deep skillet over medium heat. Add chopped onion and crushed red pepper and cook, stirring often, until softened, about 5 minutes. Stir in red wine and boil until syrupy, about 4 minutes. Stir in tomato sauce and clams with their juice and heat until simmering, about 10 minutes.

  3. Add cooked pasta and parsley to clam sauce in skillet. Toss to coat pasta thoroughly.