| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces linguine
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 anchovy fillets
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1 1/4 pounds littleneck clams (about 16), scrubbed
- 12 ounces chopped clams (drained if canned)
- 1/2 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
- Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.
Nutrition Facts
| Calories | 583 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 45 milligrams |
| Sodium | 1319 milligrams |
| Carbohydrates | 80 grams |
| Dietary Fiber | 7 grams |
| Protein | 30 grams |
Reviews
Easy recipe that turned out great. I made two modifications.
1. Reserve a cup of your pasta water because I did a pound of linguini (who buys only 12 oz?). Used the extra pasta water to extend the sauce.
2. I added an extra can of clams…because I like em…and since there was more pasta, more clams.
Excellent and easy! A big win with our dinner guests.
This is a great easy recipe. Delicious! I didn’t have anchovies so I chopped up some kalamata olives. And I didn’t have white wine so I used diluted white wine vinegar.
perfect!!!
Exellent