Linguine with Red Clam Sauce

Linguine with Red Clam Sauce

A seafood and pasta lover's fix-it-fast feast.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

6

servings

12
oz uncooked linguine
1/4
cup olive or vegetable oil
3
cloves garlic, finely chopped
1
can (28 oz) Muir GlenĀ® organic whole peeled tomatoes with basil, drained, chopped
1
small red chile, seeded, finely chopped
1
pint shucked fresh small clams, drained, liquid reserved
1
tablespoon chopped fresh parsley
1
teaspoon salt
  1. Cook and drain linguine as directed on package.
  2. Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
  3. Stir in clam liquid. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
  4. Chop clams. Stir clams, parsley and salt into tomato mixture. Cover; simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
This pasta dish goes well with a Casear salad, garlic bread and a dry red wine.
Substitution
Two cans (6 1/2 ounces each) minced clams, drained and liquid reserved, can be used for the fresh clams in this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 2 g,),
  • Cholesterol 35 mg;
  • Sodium 650 mg;
  • Total Carbohydrate 55 g
    • (Dietary Fiber 4 g,
  • Protein 22 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.