Recipe for making linguine pasta with red tomato sauce and clams.
The sauce is made from garlic fried in olive oil, anchovies, pepper flakes and oregano. Wine flows in and a little evaporated, then tomatoes are added and the sauce continues stew. Then clams with parsley are added and cooked until opening shells. Boiled pasta is mixed with sauce olive oil.
Nutrition value of one serving: (4 total) Calories 583, total fat 14 g., saturated fats g., proteins 30 g., carbohydrates 80 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 550 gr young mollusks with hard shells (about 16 pcs.), cleaned of dirt
- 350 gr crushed clam meat (if using canned, pre-drain the liquid)
- 340 gr macaron linguine
- 1/2 tbsp. dry white wine
- 800 gr. canned whole tomatoes crushed hands
- 3 thinly chopped cloves of garlic
- 2 anchovy fillets
- 1/2 tsp crushed red hot pepper
- 1/2 tsp dried oregano
- Coarse salt
- 3 tbsp. l extra virgin olive oil
- 1/2 tbsp. chopped parsley
Recipes with similar ingredients: linguine paste, clams, Anchovies, white wine, tomatoes, garlic, red pepper flakes, oregano, parsley
Recipe preparation:
- In a large saucepan, bring the salt water to a boil. Add pasta and cook as indicated on the packaging, drain and set aside to the side.
- Meanwhile, in a large deep frying pan in a moderately strong heat 2 tbsp. l olive oil. Add the garlic, anchovies, crushed red pepper, oregano and 1/4 tsp. salt. Cook for 1 minute until the garlic is slightly golden. Add wine and cook for 3 minutes until the liquid evaporates. half. Add the tomatoes and cook, stirring occasionally, 5-7 minutes until the sauce is slightly thickened.
- Add whole shellfish, cover and cook for 3 minutes, until they just begin to unfold. Add clam meat and parsley. Cook another 3 minutes, until the whole shellfish is completely open (those that remain closed, throw it away). Add the pasta and the remaining 1 tbsp. l olive oil, mix. Salt.
