Linguine with Red Clam Sauce

Linguine with Red Clam Sauce

Linguine with Red Clam Sauce

A pleasant flavor change from the traditional white clam sauce!


Makes 4 main-dish servings


Nonstick cooking spray
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
2 teaspoons dried oregano
1 can (14 ounces) Italian plum tomatoes, undrained and coarsely chopped
1 can (8 ounces) reduced-sodium tomato sauce
2 cans (7-1/2 ounces each) baby clams, undrained
1 tablespoon lemon juice
Salt and black pepper
8 ounces linguine, cooked and kept warm


  1. Spray large saucepan with cooking spray. Heat over medium heat until hot. Add onion and garlic; cook and stir about 3 minutes or until tender. Stir in parsley and oregano; cook 1 to 2 minutes.
  2. Add tomatoes with juice and tomato sauce to saucepan; bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until mixture is slightly thickened. Stir in clams and lemon juice; cook about 3 minutes or until heated through. Season to taste with salt and pepper.
  3. Spoon sauce over linguine in large bowl and toss to coat.

Nutritional Information

Sodium 300 mg
Protein 37 g
Fiber 2 g
Carbohydrate 61 g
Cholesterol 71 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 7 %
Calories 431

Dietary Exchange

Vegetable 2
Starch 3
Meat 3

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