Linguine with Red Clam Sauce the Editors of Publications International, Ltd.
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|
- 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.
- 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.
- Spoon sauce over linguine in large bowl and toss to coat.
|Calories from Fat||7 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
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