LINGUINE WITH CLAMS

Linguine With Clams image

Provided by Marian Burros

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

18 littleneck clams
2 tablespoons olive oil
2 large cloves garlic, sliced
2 cups chopped, seeded tomatoes
1 1/2 tablespoons fresh basil or 1 teaspoon dried
1 1/2 tablespoons minced Italian parsley
1 teaspoon dried oregano
Salt and hot pepper flakes to taste
1 pound linguine

Steps:

Wash clams; then, place them in a pot with 1/2 cup water and steam over medium high heat until clams begin to open. Remove clams from shells. Discard any that do not open. Save liquid. Coarsely chop clams, and set aside.
In a wide skillet, heat olive oil and brown the garlic in it; do not allow garlic to burn. Remove browned garlic from the oil, and discard. To the skillet, add tomatoes, basil, parsley, oregano, salt and hot pepper flakes. Cover, and simmer for about 20 minutes.
Add the clams and the reserved liquid, and continue to cook over moderate heat for about three minutes.
In the meantime, cook the linguine for six minutes. Drain thoroughly. Add the linguine to the sauce in the skillet; turn up the heat and continue cooking, tossing constantly until the sauce saturates the pasta and the pasta is done

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 635 milligrams, Sugar 5 grams, TransFat 0 grams