Try this Linguine with Tomato-basil Clam Sauce recipe, or contribute your own.
Suggest a better descriptionIn a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes. In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat. Strain liquid into a small bowl leaving any sand particles behind. Rinse pot and return strained liquid back into the pot. In a 6quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander. While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9219
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Serving Size: 1 Serving (725g) | ||
Recipe Makes: 1 servings | ||
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Calories: 861 | ||
Calories from Fat: 178 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 163.5mg | 50 % | |
Sodium 83.6mg | 3 % | |
Potassium 1517.4mg | 40 % | |
Total Carbohydrate 143.6g | 42 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 137.8g | ||
Protein 30g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 861
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