Linguine with Spicy Tomato and Clam Juice
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings; can be doubled or tripled
- salt and pepper
- 4 tablespoons olive oil
- 8 ounces linguine
- 2 tablespoons chopped fresh italian parsley
- 1 pound fresh clams
- 1/4 teaspoon dried crushed red pepper
- 3 large garlic cloves, minced
- Carbohydrate 117 g(39%)
- Cholesterol 68 mg(23%)
- Fat 32 g(49%)
- Fiber 11 g(42%)
- Protein 53 g(106%)
- Saturated Fat 5 g(23%)
- Sodium 1886 mg(79%)
- Calories 962
Preparation Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté until soft, about 4 minutes. Add dried red pepper and stir 20 seconds. Mix in tomatoes and simmer until sauce thickens, stirring frequently, about 5 minutes. Season with salt and pepper. Stir in half of marjoram and half of parsley. Add clams to sauce. Cover and cook sauce until clams open, about 5 minutes. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add remaining 1 tablespoon oil and toss to coat. Pour clams and sauce over, discarding any clams that do not open. Sprinkle with remaining chopped fresh herbs.
Preparation Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté until soft, about 4 minutes. Add dried red pepper and stir 20 seconds. Mix in tomatoes and simmer until sauce thickens, stirring frequently, about 5 minutes. Season with salt and pepper. Stir in half of marjoram and half of parsley. Add clams to sauce. Cover and cook sauce until clams open, about 5 minutes. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add remaining 1 tablespoon oil and toss to coat. Pour clams and sauce over, discarding any clams that do not open. Sprinkle with remaining chopped fresh herbs.
