Serves: 6
1. Cook linguine as directed on package. If preparing Homemade Pasta, roll and cut into 1/8-inch strips for linguine.
2. Make Red Clam Sauce.
3. While clam sauce is cooking, heat 4 quarts water (salted if desired) to boiling in large pan. Add linguine. Boil uncovered 2 to 4 minutes, stirring occasionally, until firm but tender (al dente). Begin testing for doneness when linguine rise to surface of water.
4. Drain linguine. Toss linguine and sauce. Sprinkle with parsley.
Red Clam Sauce
1 pint shucked fresh small clams, drained and liquor reserved*
1/4 cup olive or vegetable oil
3 cloves garlic, finely chopped
1 can (28 ounces) Italian-style pear-shaped tomatoes, drained and chopped
1 small red chili, seeded and finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
Chop clams set aside. Heat oil in 3-quart saucepan over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently. Stir in clam liquor. Heat to boiling reduce heat. Simmer uncovered 10 minutes. Stir in clams, parsley and salt. Cover and simmer about 15 minutes, stirring occasionally, until clams are tender.
*2 cans (6 1/2 ounces each) minced clams, undrained, can be substituted for the fresh clams. Decrease simmer time to 5 minutes.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 340 (Calories from Fat 100) Fat 11g (Saturated 1g) Cholesterol 15mg Sodium 230mg Carbohydrate 48g (Dietary Fiber 3g) Protein 15g % DAILY VALUE: Vitamin A 20% Vitamin C 34% Calcium 8% Iron 54% DIET EXCHANGES: 3 Starch 1/2 Lean Meat 1 Vegetable 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Red Clam Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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