Clams with Linguine and Fresh Tomato Sauce Recipe

Clams with Linguine and Fresh Tomato Sauce Recipe

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 tomatoes, chopped
  • 2 teaspoons dried basil
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fat-free chicken broth
  • 24 littleneck clams, scrubbed and rinsed
  • 1 tablespoon chopped fresh parsley
  • 8 ounces linguine, cooked
  1. In a nonstick skillet over medium heat, cook onions and garlic in hot oil, about 2 minutes. Add tomatoes, basil, Italian seasoning, and pepper. Cook for 3 to 4 minutes.
  2. Stir in broth and bring to a boil. Add clams. Reduce heat. Cover and gently simmer until clams open, 5 to 10 minutes. Using tongs, transfer clams to a bowl, discarding any unopened clams. Toss tomato mixture with hot linguine. Sprinkle with parsley and top with clams.
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