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Linguine with Red Clam Sauce

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Per serving:     283 calories (3% calories from fat), 12 g protein, 1 g total fat (0.1 g saturated fat), 55 g carbohydrates, 3 g dietary fiber, 10 mg cholesterol, 546 mg potassium, 958 mg sodium*
Diabetic exchanges:     3 1/2 carbohydrate (3 bread/starch, 2 vegetable)
*recipe not recommended for low-sodium diets





(makes 6 servings)

olive oil cooking spray
1     tablespoon (15 g) anchovy paste
2     cloves garlic, minced
1/4     teaspoon (1.25 ml) dried crushed red pepper
1     28 ounce can (793 g) Italian style crushed tomatoes
1     5-ounce (142 g) can whole clams
1/3     cup (160 ml) dry white wine
2     tablespoons (30 ml) tomato paste
2     tablespoons (8 g) flat-leaf parsley, chopped
12     ounces (360 g) linguine
1.    Coat a non-stick pot with cooking spray. Add the anchovy paste and garlic. Stir and cook for 2 minutes. Add the crushed red pepper flakes, tomatoes, and broth from the clams, white wine, tomato paste, and parsley. Bring to a simmer and cook for 10 minutes until slightly thickened.
2.    Bring a large kettle of water to a boil and cook the linguine until al dente. Drain well.
3.    Add the linguine and clams to the sauce and reheat, Serve immediately.