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; 15.9 g total fat; 4.5 g saturated fat; 121 mg cholesterol; 755 mg sodium. 544 mg potassium; 53.4 g carbohydrates; 6.7 g fiber; 4 g sugar; 32 g protein; 2337 IU vitamin a iu; 27 mg vitamin c; 56 mcg folate; 212 mg calcium; 39 mg iron; 94 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used crushed tomatoes with basil and minced clams - this was excellent. Read More