Linguine with red clam sauce
Votes: 2
The sauce is made from garlic, anchovies, pepper flakes, and oregano sautéed in olive oil. Wine is added and allowed to evaporate slightly, then tomatoes are added, and the sauce continues to simmer. Then the clams are added with parsley and cooked until the shells open. Cooked pasta and olive oil are mixed into the sauce.
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 583, total fat 14 G., saturated fats G., proteins 30 G., carbohydrates 80 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 583, total fat 14 G., saturated fats G., proteins 30 G., carbohydrates 80 G., fiber G., cholesterol mg, sodium mg, sugar G.
Recipe for linguine pasta with red tomato sauce and clams.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 550 g of young hard-shelled clams (about 16 pieces), cleaned of dirt
- 350 g of chopped clam meat (if using canned, drain the liquid first)
- 340 g of linguine pasta
- 1/2 cup dry white wine
- 800 g canned whole tomatoes, crushed by hand
- 3 thinly sliced garlic cloves
- 2 anchovy fillets
- 1/2 tsp crushed red hot pepper
- 1/2 tsp dried oregano
- Coarse salt
- 3 tbsp. extra virgin olive oil
- 1/2 cup chopped parsley
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Recipes with similar ingredients: linguine pasta, mollusks, Anchovies, white wine, tomatoes, garlic, red pepper flakes, oregano, parsley
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat.
Add the garlic, anchovies, crushed red pepper, oregano, and 1/4 teaspoon salt. Cook for 1 minute, until the garlic is lightly golden. Add the wine and cook for 3 minutes, until the liquid has reduced by half.
Add tomatoes and cook, stirring occasionally, for 5 to 7 minutes, until the sauce thickens slightly. - Add whole clams, cover and cook for 3 minutes, until just beginning to open.
Add the clam meat and parsley. Cook for another 3 minutes, until the whole clams have fully opened (discard any that remain closed).
Add the pasta and the remaining 1 tablespoon of olive oil and stir. Season with salt.
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