Linguine With Spicy Red Clam Sauce

  • 8oz. dried whole-wheat linguine
  • 1 Tbs. olive oil
  • 1/2 C chopped onion
  • 1 Tbs. minced garlic
  • 1/2 tsp. crushed red pepper
  • 2 Tbs. tomato paste
  • 1 (14.5oz.) can diced tomatoes, undrained
  • 2 (6.5oz.) cans minced clams, undrained
  • 2 Tbs. chopped fresh parsley (or 2 tsp. dried)
  • 1 Tbs. chopped fresh basil (or 1 tsp. dried)
  • 1 Tbs. chopped fresh oregano (or 1 tsp. dried)

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, dried herbs if using 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 fresh parsley, basil, and oregano if using. Serve with pasta. Yield 4 servings (serving size: 1 cup pasta and about 1 cup sauce).

Date Added:June 27, 2010
Classification:Pasta Main Dishes
Source:Cooking Light
Course:Main Course



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