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Linguine with red clam sauce

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

 

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