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Linguine with Clam Sauce Recipe

Linguine with Clam Sauce Recipe - 8 servings


1 pound linguine

28-ounce can plum tomatoes, with liquid, diced

1 1/2 tablespoons extra-virgin olive oil

4 large garlic cloves, finely minced

1 cup dry white wine

3/4 teaspoon salt

1/2 teaspoon pepper

2 6 1/2-ounce cans chopped clams with liquid

2 pounds shell clams

1/4 cup chopped fresh parsley

Crushed red pepper (optional)


Cook linguine according to package directions. Drain and set aside. Meanwhile in a 1 1/2-quart saucepan, combine tomatoes, olive oil, garlic, wine, salt, pepper and chopped clams. Simmer, uncovered, for 15-20 minutes. Wash steamers thoroughly, discarding any clams with broken or open shells. Place in steamer with 1/2 cup hot water, cover tightly and steam 5-10 minutes, or until clams open. Discard any shells that do not open. Divide linguine into individual pasta bowls, ladle sauce over pasta. Top with steamed clams in their shells. Sprinkle with fresh parsley. Accompany with crushed red pepper.

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