Italian for "linguine with clams," this seafood pasta dish includes tomatoes for a mashup between red and white clam sauces. Source: EatingWell Magazine, March 2019

Betsy Andrews


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, cook pasta according to package directions for al dente. Drain.

  • Add the pasta to the sauce and toss gently.

Nutrition Facts

479 calories; total fat 15.9g 25% DV; saturated fat 4.5g; cholesterol 121mg 40% DV; sodium 755mg 30% DV; potassium 544mg 15% DV; carbohydrates 53.4g 17% DV; fiber 6.7g 27% DV; sugar 4g; protein 32g 64% DV; exchange other carbs 4; vitamin a iu 2337IU; vitamin c 27mg; folate 56mcg; calcium 212mg; iron 39mg; magnesium 94mg.

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Rating: 5 stars
I used crushed tomatoes with basil and minced clams - this was excellent. Read More