Linguine With Spicy Red Clam Sauce

READY IN: 35mins

INGREDIENTS

  • 12ounceslinguine
  • 3tablespoonsolive oil
  • 3garlic cloves, sliced
  • 2anchovy fillets
  • 12 teaspoonred pepper flakes (or to taste)
  • 12 teaspoonoregano
  • 12 cupdry white wine
  • 1 (28 ounce) can whole tomatoes, undrained, hand crushed
  • 1 14 lbslittleneck clams (optional)
  • 3 (6 1/2ounce) canschopped clams, drained, reserve 1/2 cup liquid
  • 12 cupparsley, chopped
  • NUTRITION INFO

    Serving Size: 1 (629) g

    Servings Per Recipe:4

    Calories: 598

    Calories from Fat 121 g 20 %

    Total Fat 13.5 g 20 %

    Saturated Fat 2 g 10 %

    Cholesterol 42.7 mg 14 %

    Sodium 917.4 mg 38 %

    Total Carbohydrate79.2 g 26 %

    Dietary Fiber 5.7 g 22 %

    Sugars 8.3 g 33 %

    Protein 34.1 g 68 %

    DIRECTIONS

  • In a large, deep skillet, heat oil and then add garlic, anchovy fillets, red pepper flakes, oregano, and 1/4 teaspoon salt. Cook, stirring, until anchovies melt into the oil, about 1 or 2 minutes.
  • Add wine and simmer until reduced by half.
  • Add your hand crushed tomatoes and their juice, and reserved 1/2 cup clam liquid. Simmer until slightly thickened, about 7-10 minutes.
  • Add whole clams and cook until they begin to open, about 3 minutes. Add chopped clams and parsley, cover again and continue cooking until clams are fully opened, about 3 minutes more. Discard any clams that did not open.
  • Add cooked drained linguine, season well with salt, and toss to combine.
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