Sep. 28, 2008 at 12:06pm
Tired of the same old spaghetti sauce? Here's a quick, tasty variation on a red sauce. This recipe is delicious even without fresh clams.
1 pound linguine pasta
1 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
1/4 teaspoon pepper
2 6 1/2-ounce cans chopped clams with liquid
2 pounds shell clams (steamers)
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 to 20 minutes.
Wash steamers thoroughly, discarding any clams with broken or open shells. Place in a steamer with 1/2 cup hot water; cover tightly and steam 5 to 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. Makes 8 servings.
APPROXIMATE NUTRITIONAL INFORMATION PER SERVING
CALORIES - 304
|
CARBOHYDRATE - 45 g
|
TOTAL FAT - 4 g
|
PROTEIN - 14 g
|
CHOLESTEROL - 12 mg
|
SATURATED FAT - 0 g
|
SODIUM - 551 mg
|
|
DIETARY FIBER - 3 g
|
Posted in Recipes by Joe
