Linguine with Red Clam Sauce

Linguine with Red Clam Sauce Recipe
Randy Mayor


6 servings (serving size: 1 cup pasta and about 1 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 330
Caloriesfromfat 8 %
Fat 3.1 g
Satfat 0.5 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 16.9 g
Carbohydrate 48.5 g
Fiber 3.6 g
Cholesterol 29 mg
Iron 6.8 mg
Sodium 833 mg
Calcium 166 mg


12 ounces uncooked linguine
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1 (25.5-ounce) bottle fat-free marinara pasta sauce (such as Muir Glen)
2 tablespoons sun-dried or regular tomato paste
1/4 teaspoon crushed red pepper
3 (6 1/2-ounce) cans chopped clams, undrained


Cook pasta according to package directions, omitting salt and fat.

Heat oil in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Stir in marinara sauce, tomato paste, and red pepper; bring to a simmer. Drain clams in a sieve over a bowl, reserving liquid; set clams aside. Stir reserved clam liquid into marinara-sauce mixture. Simmer 10 minutes. Stir in clams, and simmer 3 minutes. Serve pasta with sauce.