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Linguine with Red Clam Sauce

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Linguine with Red Clam Sauce
  • Prep 15 min
  • Total 50 min
  • Servings 6
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A seafood and pasta lover's fix-it-fast feast.
Updated May 6, 2010

Ingredients

  • 12 oz uncooked linguine
  • 1/4 cup olive or vegetable oil
  • 3 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This pasta dish goes well with a Casear salad, garlic bread and a dry red wine.
  • tip 2
    Two cans (6 1/2 ounces each) minced clams, drained and liquid reserved, can be used for the fresh clams in this recipe.

Nutrition

390 Calories, 11 g Total Fat, 22 g Protein, 55 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
100
Total Fat
11 g
Saturated Fat
2 g
Cholesterol
35 mg
Sodium
650 mg
Potassium
690 mg
Total Carbohydrate
55 g
Dietary Fiber
4 g
Protein
22 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
10%
10%
Iron
94%
94%
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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