Linguine and Clam Sauce is one of my most favorite entrees to order at an Italian restaurant. It seems like no matter where I am, it’s always good and I’m never disappointed. You know I love pasta and you know I love spice, so this Linguine with Spicy Red Clam Sauce is right up my alley. I don’t eat red meat, pork, or poultry, and one of the questions I get (other than where do you get your protein) is “are you anemic?” Well no, actually I’m not. It’s relatively easy to get enough iron as a vegetarian, pescetarian, or vegan just by eating a well-balanced diet containing lots of legumes, grains, nuts, seeds, and green leafy vegetables. If you’re a pescetarian, like I am, you have the added bonus of clams. Clams actually contain more iron than red meat, so occasionally eating clams can help build up and maintain your iron stores. Clams also are a good source of other minerals like phosphorus, potassium, zinc, copper, manganese and selenium. They also contain heart-healthy omega-3 fatty acids and are a great source of lean protein. If you’re not a big seafood lover, I urge you to try this recipe anyway. The sauce is absolutely delicious and not too “fishy” tasting. This is quick enough to be a weeknight meal, as it only takes about 20 minutes to throw together. Serve this Linguine with Spicy Red Clam Sauce with a fresh baguette and glass of red wine for the weekend and it feels like a much fancier date-night meal. Enjoy!
NOTE 1: I use whole-wheat linguine for this recipe. Sometimes the wheat taste of whole-wheat pasta can be overbearing, but this sauce is so flavorful that it really stands out above the pasta. It’s also much healthier than white pasta!
NOTE 2: Bear with me on the pictures for this post. They were taken in terrible lighting with my iPhone.
Active Time: 20 minutes Total Time: 20 minutes
1 box whole wheat linguine
½ tablespoon extra virgin olive oil
½ white onion, diced
1 tablespoon chopped garlic
½-1 teaspoon crushed red pepper (depending on how spicy you like)
2 tablespoons tomato paste
14.5 ounce can petite diced tomatoes, undrained
10-ounce can whole baby clams, drained*
½ teaspoon dried oregano
2 tablespoons chopped fresh basil
*I drained my clams, but if you prefer a “fishier” sauce or thinner texture, do not drain.
Cook your pasta according to package directions. Meanwhile, heat olive oil over medium-high heat. Add the onions, garlic, and crushed red pepper and cook for about 4 minutes, or until softened. Add the tomato paste and the tomatoes and cook 3 minutes more, until slightly thickened. Dice half of the baby clams, leaving the other half whole. Add the clams to the sauce. Reduce heat to low, and add the oregano and basil. Cook for 2 more minutes. Serve hot over the cooked pasta.
Nutrition Information per serving:
Calories: 310 Fat: 4.3g Carbs: 50g Protein: 20g Sodium: 421mg Sugar: 5g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.