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Italian Linguine With Red Clam Sauce Recipe
|Tomato sauce||1 Cup (16 tbs) (Use Plain Variety)|
|Small clams||4 Pound (Use Fresh)|
|Olive oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Chopped parsley||2 Tablespoon|
|Flat anchovy fillets||3 , finely chopped|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 3461 Calories from Fat 852
% Daily Value*
Total Fat 101 g155.5%
Saturated Fat 13.8 g68.9%
Trans Fat 0 g
Cholesterol 768.6 mg
Sodium 2823 mg117.6%
Total Carbohydrates 326 g108.6%
Dietary Fiber 15.8 g63.4%
Sugars 18.3 g
Protein 295 g589.5%
Vitamin A 185% Vitamin C 520.2%
Calcium 111% Iron 1488.5%
*Based on a 2000 Calorie diet
Soak clams in cold water 15 minutes.
Scrub clams with a brush and rinse thoroughly.
Put clams, 2 tablespoons oil and 1 cup water in a large saucepan; cover pan.
Cook over high heat until clams open, 1 to 2 minutes.
Remove clam meat from shells.
Strain pan juices and place in a small saucepan.
Bring to a boil and cook uncovered until liquid is reduced to about 1/2 cup.
Heat 3 tablespoons oil in a medium saucepan.
Add garlic, parsley and anchovies.
Saute over medium heat about 1 minute.
When garlic changes color, add tomato sauce, reserved clam juice and salt and pepper.
Cook 5 minutes.
Add clam meat and cook 1 to 2 minutes longer.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook linguine uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain linguine and place in a warm deep dish or bowl.
Add sauce and toss gently until mixed.