• 4servings
  • 50minutes
  • 655calories

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Nutrition Info . . .

VitaminsA, B3, B9, C
MineralsSelenium, Zinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pint shucked fresh small clams, drained and liquid reserved*

  2. 1/4 cup olive or vegetable oil

  3. 3 cloves garlic, finely chopped

  4. 1 can (28 ounces) whole Italian-style tomatoes, drained and chopped

  5. 1 small red jalapeño chile, seeded and finely chopped

  6. 1 tablespoon chopped fresh parsley

  7. 1/2 teaspoon salt

  8. 1 package (16 ounces) linguine

  9. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Chop clams. Heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil, stirring frequently, until soft. Stir in tomatoes and chili. Cook 3 minutes. Stir in clam liquid. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.

  2. Stir in clams, 1 tablespoon parsley and salt. Cover and simmer about 30 minutes, stirring occasionally, until clams are tender.

  3. Cook and drain linguine as directed on package. Mix linguine and sauce. Sprinkle with parsley.


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