Linguine with red clam sauce
Linguine
with red clam sauce
·
Active: 25 min
·
Total: 30 min
·
Serves: 4
Ingredient
·
Kosher salt
·
12 ounces linguine
·
3 tablespoons extra-virgin olive oil
·
3 cloves garlic, thinly sliced
·
2 anchovy fillets
·
½ teaspoon red pepper flakes
·
½ teaspoon dried oregano
·
½ cup dry white wine
·
1 28-ounce can whole San Marzano tomatoes,
crushed by hand
·
1¼ pounds littleneck clams (about 16), scrubbed
·
12 ounces chopped clams (drained if canned)
·
½ cup chopped fresh parsley
Recipe
1.
Bring a large pot of salted water to a boil. Add
the pasta and cook as the label directs; drain and set aside.
2.
Meanwhile, heat 2 tablespoons olive oil in a
large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper
fakes, oregano and ¼ teaspoon salt and cook, stirring occasionally, until the
garlic is lightly golden, about 1 minute. Add the wine and cook until reduced
by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally,
until the sauce thickens slightly, 5 to 7 minutes.
3.
Add the whole clams; cover and cook until they
just begin to open, about 3 minutes. Add the chopped clams and parsley;
continue cooking, covered, until the whole clams are fully opened, about 3 more
minutes (discard any that do not open). Add the pasta and the remaining 1
tablespoon olive oil; toss to combine. Season with salt.
Nutrition: Per
serving: Calories 583; Fat 14 g (Saturated 2 g); Cholesterol 45 mg; Sodium
1,319 mg; Carbohydrate 80 g; Fiber 7 g; Protein 30 g
