1 (28 ounce) can whole tomatoes, undrained, hand crushed
1 1⁄4lbslittleneck clams (optional)
3 (6 1/2ounce) canschopped clams, drained, reserve 1/2 cup liquid
1⁄2cupparsley, chopped
NUTRITION INFO
Serving Size: 1 (629) g
Servings Per Recipe:4
Calories: 598
Calories from Fat 121 g20 %
Total Fat 13.5 g20 %
Saturated Fat 2 g10 %
Cholesterol 42.7 mg 14 %
Sodium 917.4 mg 38 %
Total Carbohydrate79.2 g 26 %
Dietary Fiber 5.7 g22 %
Sugars 8.3 g33 %
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.