Linguine with Red Clam Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 583 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 45 milligrams
- Sodium
- 1319 milligrams
- Carbohydrates
- 80 grams
- Dietary Fiber
- 7 grams
- Protein
- 30 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 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.
- 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.