Linguine with Spicy Red Clam Sauce

Canned clams make this no-fuss recipe supereasy. Of course, you can use fresh littleneck clams, if you prefer. Cook them for about five minutes or until the shells open, and discard any unopened shells. Use less crushed red pepper, or omit it if you prefer a milder sauce. Serve with garlic bread and a tossed green salad.

Yield: 4 servings (serving size: 1 cup pasta and about 1 cup sauce)

Ingredients

• 1  (9-ounce) package fresh linguine
• 1  tablespoon  olive oil
• 1/2  cup  chopped onion
• 1  tablespoon  bottled minced garlic
• 1/2  teaspoon  crushed red pepper
• 2  tablespoons  tomato paste
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2  (6.5-ounce) cans minced clams, undrained
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  chopped fresh basil
• 1  tablespoon  chopped fresh oregano

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.

Nutritional Information

Calories:

292 (17% from fat)

Fat:

5.4g (sat 0.5g,mono 2.5g,poly 0.8g)

Protein:

15.5g

Carbohydrate:

45.1g

Fiber:

3.6g

Cholesterol:

17mg

Iron:

3.9mg

Sodium:

806mg

Calcium:

47mg