Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
41
High
Nutrition per serving
Calories638.6 kcal (32%)
Total Fat9.9 g (14%)
Carbs100.2 g (39%)
Sugars11.4 g (13%)
Protein26.9 g (54%)
Sodium849.4 mg (42%)
Fiber6 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
6 clovesgarlic
thinly sliced
4Calabrian chilis
chopped
4anchovy filets
2 Tbsptomato paste
¾ cupdry white wine
1 x 28 ozcan whole san marzano tomatoes
hand crushed
1 lblittle neck clams
cleaned
kosher salt
to taste
black pepper
to taste
1 lblinguine
0.25fresh parsley
chopped, plus more for serving
Extra virgin olive oil
for serving
Instructions
Step 1
Bring a large pot of water to a boil.
Step 2
While water comes to a boil, prepare the sauce. Heat olive oil in a large skillet over medium heat.
Step 3
Add in sliced garlic and cook about 1 minute.
Step 4
Add in chilis and anchovies and cook, stirring, until garlic is golden and anchovies are broken down. Stir in tomato paste and cook until browned about 2 minutes.
Step 5
Deglaze with white wine and reduce by half.
Step 6
Stir in crushed tomatoes and bring sauce to a simmer.
Step 7
Once simmering, add in clams and cover the pan to steam the clams until they have opened, about 7-10 minutes. Discard any clams that do not open.
Step 8
Remove clams from the sauce and set aside. Season sauce with salt and pepper, if necessary. It may not need any salt due to the saltiness from the clams. Let sauce simmer on low as you cook the pasta.
Step 9
Season the pasta water with salt. Drop in pasta and cook until just under al dente.
Step 10
Drain pasta and add to the skillet with the tomato sauce. Stir to coat pasta with sauce and cook until pasta is done. Add splashes of pasta water as necessary.
Step 11
Stir in parsley. Add clams and stir to reheat slightly.
Step 12
Serve topped with more parsley and a drizzle of EVOO.
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