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Ingredients
18 cherrystone clams
½ pound small zucchini
4 red ripe tomatoes, about ¾ pound, peeled
¼ cup olive oil
2 tablespoons finely minced garlic
⅛ teaspoon hot red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste
18 whole basil leaves, rinsed and patted dry
½ pound freshly made or dried linguine
Nutritional analysis per serving (4 servings)
53 grams carbs; 20 milligrams cholesterol; 427 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 750 milligrams sodium; 19 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shuck clams or have them shucked. Reserve the juice and clams separately. Chop or slice clams coarsely. There should be about 1 cup chopped clams and 2 cups juice.
- Step 2
Trim off ends of zucchini. Cut zucchini lengthwise into quarters and each quarter into thin slices crosswise. There should be about 2 cups.
- Step 3
Cut tomatoes into ½-inch cubes.
- Step 4
Bring 2 ½ quarts of water to boil.
- Step 5
Heat olive oil in a skillet and add garlic and pepper flakes. Cook briefly, stirring, and add zucchini and tomatoes. Sprinkle with salt and pepper and stir. Add reserved clam juice. Bring to boil and add basil leaves.
- Step 6
Drop linguine into the water. If the pasta is fresh, cook 1 to 1 ½ minutes; if dried, cook 9 minutes or to desired degree of doneness. Drain quickly.
- Step 7
Put linguine in the sauce and add clams. Toss to blend. Serve immediately.
Private Notes
Comments
are the clams in the cans already cooked?
are the clams in the cans already cooked?
The clams in this dish are not canned-They are fresh, in the shell clams....
Yes, canned clams are already cooked.