Linguine with Spicy Red Clam Sauce

This was very easy. I think even I could do it. The taste: it was pretty good. A little kick because of the red pepper. We had it with a Caesar Salad.

We measured out our portions. We only got 3 servings.

Linguine with Spicy Red Clam Sauce

Photo by ALB

Ingredients
1 (9-ounce) package fresh linguine (we used dried)
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 (6.5-ounce) cans minced clams, undrained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano (we used 1/2 tsp dried)

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.


Yield: 4 servings (serving size: 1 cup pasta and about 1 cup sauce)

CALORIES 292 (17% from fat); FAT 5.4g (sat 0.5g,mono 2.5g,poly 0.8g); PROTEIN 15.5g; CHOLESTEROL 17mg; CALCIUM 47mg; SODIUM 806mg; FIBER 3.6g; IRON 3.9mg; CARBOHYDRATE 45.1g

Cooking Light, NOVEMBER 2007