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.

David Bonom
Recipe by Cooking Light November 2007

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

292 calories; calories from fat 17%; fat 5.4g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.8g; protein 15.5g; carbohydrates 45.1g; fiber 3.6g; cholesterol 17mg; iron 3.9mg; sodium 806mg; calcium 47mg.