Linguine with Red Clam Sauce

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Category : Pastas/Risottos

Recipe : Linguine with Red Clam Sauce

Makes 4 servings

12 medium clams, scrubbed
2 fluid ounces ( 1/4 cup) dry white wine
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh oregano
2 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon + 1 teaspoon olive oil
8 large or 16 small plum tomatoes, peeled, seeded and chopped*
1/2 cup chopped Italian frying pepper
1/4 cup finely minced fresh flat-leaf parsley
1/4 teaspoon salt
Freshly ground black pepper, to taste
6 ounces linguine

In a large saucepan over medium heat, combine the clams, wine, thyme, oregano,
garlic and pepper flakes. Cover and cook 4-5 minutes, until the clams open.
Discard any unopened clams. When cool enough to handle, remove the clams from
their shells and coarsely chop; cover and set aside. Reserve the shells for
garnish, if desired; reserve the cooking liquid separately.
Place a medium nonstick skillet over medium heat 30 seconds; heat the oil 30
seconds more. Add the tomatoes, frying pepper, parsley, salt and black pepper.
Cook, stirring frequently, 5 minutes; add the reserved liquid. Reduce the heat to
medium-low and simmer 5-10 minutes, until the sauce is thickened.
Meanwhile, in a large pot of boiling water, cook the linguine according to
package directions. Drain and place in a serving bowl.
Stir the clams into the tomato mixture and cook 1 minute more, until heated
through. Pour the sauce over the linguine and toss lightly to coat. Garnish with
the clam shells, if desired. Divide evenly among 4 plates and serve.

SERVING (1 1/2 CUPS) PROVIDES: 1 Fat, 2 1/4 Vegetables, 1/2 Protein, 2 Breads,
15 Optional Calories.

PER SERVING: 264 Calories, 6 g Total Fat, 1 g Saturated Fat, 10 mg Cholesterol, 167
mg Sodium, 40 g Total Carbohydrate, 3 g Dietary Fiber, 11 g Protein, 49 mg Calcium

*If fresh plum tomatoes are not available, substitute an equal number of chopped
drained canned Italian plum tomatoes (no salt added).