Linguini with Spicy Red Clam Sauce - 3 stars

this was a really easy 20 minute weeknight meal. it was decent, but it could have been better if i invested more time & money. if you have more time, say 40-45 minutes, make this dish instead.

nonetheless, this dish worked well for the needs-to-be-cheap-and-easy circumstances that i was in the day i made it. i used fresh linguine, which was quite yummy, and for the sauce, i used some canned clams, canned diced tomatoes, tomato paste, and a few teaspoons of fresh herbs (parsley, oregano, and basil). i had my normal spinach salad on the side.

i don't think i'll make this again though. i'd make either the spaghetti vongole that i linked to above, or i'd sub in ground beef or sausage for the clams in this recipe.

however, if you'd like to try it........ the recipe is:

1 (9-ounce) package fresh linguine
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 (6.5-ounce) cans minced clams, undrained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

Cook pasta according to package directions, omitting salt and fat. Drain.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.

Yield: 4 servings (serving size: 1 cup pasta and about 1 cup sauce)

CALORIES 292 (17% from fat); FAT 5.4g (sat 0.5g,mono 2.5g,poly 0.8g); IRON 3.9mg; CHOLESTEROL 17mg; CALCIUM 47mg; CARBOHYDRATE 45.1g; SODIUM 806mg; PROTEIN 15.5g; FIBER 3.6g

Cooking Light, NOVEMBER 2007