Linguine with Red Clam Sauce

Linguine with Red Clam Sauce

Rated:
Recipe Rating: 3.9156
Serves 4
Look no further than your pantry for the ingredients needed to assemble this quick weeknight recipe. Feel free to use as much or as little crushed red pepper flakes as you like.
Ingredients: 
  • 1/2 pound whole wheat linguine or fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1/8 teaspoon crushed red chile flakes, plus more to taste
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 (6-ounce) cans clams, drained, liquid reserved
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Ground black pepper, to taste
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Method: 
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain well.

Meanwhile, heat olive oil in a large skillet. Add onion and garlic and cook until fragrant and starting to turn translucent, 3 to 5 minutes. Add red chile flakes and tomatoes with their liquid. Bring to a boil, reduce to a simmer and cook 8 to 10 minutes. Add clams, 3 tablespoons of the reserved clam liquid and black pepper. Simmer until sauce is slightly thickened, about 5 minutes. Add more crushed red chile flakes and clam liquid, if desired. Stir in chopped parsley and pasta. Toss to coat pasta with sauce and serve immediately.
Nutritional Info: 
Per Serving: 320 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 15mg cholesterol, 1100mg sodium, 56g carbohydrates, (9 g dietary fiber, 9g sugar), 15g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.