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Pasta with Red Clam Sauce

 

12

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

2 tablespoons olive oil
4 medium garlic cloves
chopped fine
*
1 cup fish stock
rich, salt-free
1 cup white wine
dry
*
2 teaspoons oregano
dried
36 small clams, littleneck
fresh, in the shell, thoroughly cleansed
*
1 large tomatoes
ripe, coared, peeled, seeded, coarsely chopped
2 tablespoons tomato paste
double concentrate
1 ½ tablespoons basil
fresh, shredded
1 ½ tablespoons italian parsley
fresh, finely chopped
1 x black pepper
freshly ground
*
1 x pasta, linguine
cooked
*

Directions

In a large saucepan, heat the oil with the garlic over moderate heat.

When the garlic sizzles, add the fish stock, wine, and oregano.

As soon as the liquid comes to a boil, add the clams and cover the pan.

Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams.

With a slotted spoon, remove them from the pan and keep them warm in a covered bowl.

Stir in the remaining ingredients, except the black pepper, into the liquid in the pan.

As soon as the liquid returns to a simmer, place the clams, shells and all, on top of pasta and spoon the liquid over them.

Season to taste with black pepper.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 13648% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 15% Vitamin C 16%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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