Linguine With Clams And Red Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Hard-shelled clams4 Dozen (Such As Littlenecks)
 Extra virgin olive oil2 Tablespoon
 Garlic2 Clove (10 gm), finely chopped
 Hot pepper flakes1 Pinch
 Dry white wine1⁄2 Cup (8 tbs)
 Ripe tomatoes2 Pound, peeled, seeded, and chopped
 Chopped fresh oregano/1 teaspoon dried oregano1 Tablespoon
 Chopped fresh parsley2 Tablespoon
 Salt3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Linguine1 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 2560 Calories from Fat 379

% Daily Value*

Total Fat 47 g71.8%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 459.8 mg

Sodium 2098.8 mg87.4%

Total Carbohydrates 320 g106.7%

Dietary Fiber 23.3 g93%

Sugars 30.8 g

Protein 186 g371.8%

Vitamin A 271% Vitamin C 474.6%

Calcium 71.6% Iron 827.2%

*Based on a 2000 Calorie diet


1. Scrub clams well under cold running water with a vegetable brush. Discard any open shells that will not close when tapped.
2. In a large flameproof casserole, heat olive oil over medium-low heat. Add garlic and hot pepper flakes to pan and cook 30 seconds, or until fragrant, being careful not to burn garlic. Add wine and tomatoes, and increase heat to medium-high. Boil, stirring occasionally, until liquid from tomatoes is reduced by half, 3 to 5 minutes.
3. Add clams and oregano to pan. Cover tightly and increase heat to high. Cook, shaking pan frequently, 3 to 5 minutes, or until clams open. Discard any clams that do not open. Season with parsley, salt, and pepper.
4. Meanwhile, cook linguine in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes; drain. Pour pasta and sauce into a warmed large bowl and toss together. Pass hot pepper flakes on the side.