Pasta With Red Clam Sauce
Description
This Italian main features Olive oil, Garlic cloves, chopped fine, Rich, salt-free fish stock. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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necks or Manilas, in the -shell, thoroughly cleansed 1 lg Ripe tomato, peeled, cored, -seeded and coarsley chopped 2 tb Double-concentrate tomato -paste 1 1/2 tb Fresh basil leaves, finely -shredded 1 1/2 tb Fresh Italian parsley, -finely chopped Freshly ground pepper Cooked linguine In a large saucepan,
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heat the oil with the garlic over moderate
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heat .
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When the garlic sizzles, add the fish stock, wine, and oregano.
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As soon as the liquid comes to a boil, add the clams and cover the pan.
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Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams.
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With a slotted spoon, remove them from the pan and keep them warm in a covered bowl.
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Stir in the remaining ingredients, except the black pepper, into the liquid in the pan.
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As soon as the liquid returns to a
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simmer ,
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place the clams, shells and all, on top of pasta and spoon the liquid over them.
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Season to taste with black pepper
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 937.1kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 3.9g20%
- Cholesterol 234.0mg78%
- Sodium 6752.1mg282%
- Total Carbohydrate 59.7g20%
- Dietary Fiber 3.2g13%
- Sugars 5.9g
- Protein 114.7g230%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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