Linguine with Spicy Red Clam Sauce

Linguine with Spicy Red Clam Sauce Recipe
Randy Mayor; Melanie J. Clarke
Canned clams make this no-fuss linguine and sauce recipe supereasy. Of course, you can use fresh littleneck clams, if you prefer. Cook them for about five minutes or until the shells open, and discard any unopened shells. Use less crushed red pepper, or omit it if you prefer a milder sauce. Serve with garlic bread and a tossed green salad.

Yield:

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

Recipe from

Nutritional Information

Calories 292
Caloriesfromfat 17 %
Fat 5.4 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 15.5 g
Carbohydrate 45.1 g
Fiber 3.6 g
Cholesterol 17 mg
Iron 3.9 mg
Sodium 806 mg
Calcium 47 mg

Ingredients

1 (9-ounce) package fresh linguine
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 (6.5-ounce) cans minced clams, undrained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

Preparation

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

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.

Note:

David Bonom,

November 2007
My Notes

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

Add Note