Linguine alle Vongole

Linguine alle Vongole

1 Review
From: EatingWell Magazine, March 2019

Italian for "linguine with clams," this seafood pasta dish includes tomatoes for a mashup between red and white clam sauces.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 8 cloves garlic, minced
  • 6 scallions, sliced
  • 4 (10 ounce) cans whole clams, with their juice
  • 1 (28 ounce) can no-salt-added whole peeled tomatoes, with their juice
  • ¾ cup dry white wine
  • ¾ cup chopped fresh parsley
  • 1½ teaspoons crushed red pepper
  • ½ teaspoon ground pepper
  • 1 (16 ounce) package linguine, preferably whole-wheat

Preparation

  • Prep

  • Ready In

  1. Heat oil and butter in a large pot over medium-high heat. Add garlic and scallions; cook, stirring frequently, until soft, 2 to 4 minutes. Add clams and tomatoes, both with their juice, and wine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally and breaking up the tomatoes, until reduced by one-third, 30 to 35 minutes. Add parsley, crushed red pepper and pepper. Cook, stirring, for 3 minutes more.
  2. Meanwhile, cook pasta according to package directions for al dente. Drain.
  3. Add the pasta to the sauce and toss gently.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 479 calories; 16 g fat(4 g sat); 7 g fiber; 53 g carbohydrates; 32 g protein; 56 mcg folate; 121 mg cholesterol; 4 g sugars; 0 g added sugars; 2,337 IU vitamin A; 27 mg vitamin C; 212 mg calcium; 39 mg iron; 755 mg sodium; 544 mg potassium
  • Nutrition Bonus: Iron (217% daily value), Vitamin A (47% dv), Vitamin C (45% dv), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 3 starch, 2 fat, ½ vegetable

Reviews 1

February 18, 2019
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By: Dianne Dunlap
I used crushed tomatoes with basil and minced clams - this was excellent.
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