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Ingredientes
- Salt
- 12 ounce Uncooked linguine
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Chopped garlic
- 1 can Chunky tomato sauce, (15-oz) (see note)
- 1 can Diced tomatoes, (14.5-oz) liquid removed (throw away juice or possibly save for another use)
- 2 can Chopped clams, (10.5-oz) (see note)
- 2 x Bay leaves
- 1 tsp Dry basil
- 1/4 tsp Dry red pepper flakes
Direcciones
- Put a big pot of water up to boil for the pasta. As soon as it boils, add in salt to taste, then stir in linguine. Cook according to package directions.
- Prepare the sauce while the water boils and the pasta cooks. Heat oil in a large skillet. Add in garlic and stir just till hot, about 30 seconds. Don't let garlic brown.
- Quickly add in tomato sauce and diced tomatoes. Stir well. Drain juice from one can of clams; add in juice to skillet. Add in bay leaves, basil and red pepper. Bring to a boil, then reduce heat and simmer, uncovered, till thick and flavors blend, about 10 to 15 min.
- Just before serving, drain remaining can of clams; throw away juice. Stir clams into sauce. Remove from heat immediately, or possibly clams will toughen.
- Remove bay leaves, toss sauce with pasta and serve.
- Yield: 4 servings.
- Note: I recommend Hunt's Ready chunky tomato sauce and Progresso Recipe Ready chopped clams. By POST-DISPATCH food editor Judith Evans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 4 servings | |
| Calories 386 | |
| Calories from Fat 43 | 11% |
| Total Fat 4.97g | 6% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1132mg | 47% |
| Potassium 979mg | 28% |
| Total Carbs 72.01g | 19% |
| Dietary Fiber 4.9g | 16% |
| Sugars 8.3g | 6% |
| Protein 13.87g | 22% |
