Name: Linguine with Clams in Light Red Sauce
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: Italian
Ingredients: 1/3 cups (79 ml) olive oil; 3 shallots, finely chopped; 4 cloves garlic, minced; 1/2 cups (118 ml) diced red tomatoes; 1 large stick of cinnamon; 1 cups (237 ml) fruity white wine; 2 cups (473 ml) vegetable broth; 2 minced jalapenos; 6 ounces (170 g) dried linguine; Water and salt; 1/3 cups (79 ml) cream or coconut milk; 2 pounds (907 g) littleneck clams; Chopped cilantro or parsley

Description

Fragrant shallots and garlic build the base for this light yet flavorful red sauce, perfectly coating linguine and plump clams.

Ingredients

Units Scale

1/3 cups (79 ml) olive oil
3 shallots, finely chopped
4 cloves garlic, minced
1/2 cups (118 ml) diced red tomatoes
1 large stick of cinnamon
1 cups (237 ml) fruity white wine
2 cups (473 ml) vegetable broth
2 minced jalapenos
6 ounces (170 g) dried linguine
Water and salt
1/3 cups (79 ml) cream or coconut milk
2 pounds (907 g) littleneck clams
Chopped cilantro or parsley

Instructions

Heat the oil over medium heat (approximately 350°F/177°C) for one minute. Add the shallots and garlic; cook, stirring frequently, for about 5 minutes, until fragrant and pale golden.
Add the cinnamon stick and tomatoes. Cook until the tomatoes are well mixed and bubbling, about 3 minutes. Gradually add the white wine, bring to a simmer, and stir well to loosen the mixture. Simmer for 6 minutes, until thickened.
Add the broth and jalapeños; simmer for 15 minutes, until smooth and thick.
Meanwhile, bring 4 cups of water to a boil (212°F/100°C). Cook the linguine for 3 minutes, then drain and set aside.
Stir in the coconut milk. Add the clams, cover, and cook for 3 minutes, until the clams open.
Carefully remove the clams and place them in a large bowl; cover.
Add the linguine and cook for another 3 minutes, until cooked through but not soft. Remove the cinnamon stick.
Gently add the clams, garnish with cilantro or parsley, and serve.

Notes

For a richer sauce, use half white wine and half dry vermouth.
If littleneck clams are unavailable, substitute with Manila clams or mussels.
Store leftover sauce separately from pasta to prevent the pasta from becoming soggy.

Prep Time: 15 minutes
Cook Time: 32 minutes
Category: Main Course
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 1/2 cups
Calories: 450
Sugar: 5
Sodium: 600
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 18
Carbohydrates: 50
Fiber: 4
Protein: 20
Cholesterol: 100