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Ingredients
- 1 lb Dry linguine Salt
- 1 can (35 ounces) Whole peeled tomatoes
- 2 lrg clv garlic
- 3 Tbsp. Minced parsley, or possibly more to taste
- 1 can (6.5 to 8 ounces) Whole clams or possibly chopped clams
- 2 Tbsp. Extra virgin olive oil Crushed red pepper flakes Freshly grnd black pepper
Directions
- 1. Fill a pasta pot with water and salt the water. Cover the pot and bring the water to a boil over high heat. Add in the 1 lb. dry linguine, stir to separate the strands, and cook the pasta, stirring, about 10 to 12 min, till al dente. Drain the pasta well and return it to the pot. Keep hot, covered.
- 2. Drain the tomatoes, reserving the juice. Chop the 2 garlic cloves. Chop at least 3 Tbsp. parsley, or possibly more to taste. Drain the clams, reserving at least 4 Tbsp. of the clam juice.
- 3. In a large saucepan, heat the extra virgin olive oil over medium heat till warm. Add in the garlic and cook, stirring, till golden brown; don't let burn.
- 4. Add in the liquid removed tomatoes, breaking them up with the side of a wooden spoon; stir in the 4 Tbsp. clam juice. Bring the mix to a simmer, then lower the heat to medium-low and cook, stirring occasionally, 5 min, till heated through and combined. Stir in the clams and the 3 Tbsp. minced parsley, combining well, and cook 5 min.
- 5. Add in the red pepper flakes, salt, and lots of freshly grnd black pepper and taste for seasonings. Thin the sauce, if you like, with some of the reserved tomato juice. Toss the sauce with the linguine and serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 438g | |
| Calories 287 | |
| Calories from Fat 242 | 84% |
| Total Fat 27.4g | 34% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 721mg | 30% |
| Potassium 744mg | 21% |
| Total Carbs 10.22g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.67g | 3% |
| Protein 2.96g | 5% |
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