Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and saute until soft, about 4 minutes. Add dried red pepper and stir 20 seconds. Mix in tomatoes and simmer until sauce thickens, stirring frequently, about 5 minutes. Season with salt and pepper. Stir in half of marjoram and half of parsley. Add clams to sauce. Cover and cook sauce until clams open, about 5 minutes. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add remaining 1 tablespoon oil and toss to coat. Pour clams and sauce over, discarding any clams that do not open. Sprinkle with remaining chopped fresh herbs. 2 servings; can be doubled or tripled. Bon Appetit October 1990
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 175 (21%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 186.6mg||57 %|
|Sodium 253.3mg||9 %|
|Potassium 659.8mg||17 %|
|Total Carbohydrate 127.6g||38 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 127.3g|
|Protein 34.6g||49 %|
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Calories per serving: 830
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