Linguine with Red Clam Sauce

Linguine with Red Clam Sauce

Serves 4

Look no further than your pantry for the ingredients needed to assemble this quick weeknight recipe.

  • 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 red pepper flakes, more to taste
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 2 (6-ounce) cans clams, drained, liquid reserved
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons chopped fresh parsley
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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 pepper 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 red pepper 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 carbohydrate (9g 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.

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