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RECIPE
14 INGREDIENTS15 STEPS1HR

Whole Wheat Linguine & Red Clam Sauce

3.3
4 Ratings

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This recipe utilizes Jar Good Classic Red Tomato Sauce and Community Grains Whole Wheat Linguine. The most difficult part of this recipe is boiling the water, so give it a try! For this recipe we used a 5-quart sauté pan and lid.
1HR
Total Time

The FareTrade

Each month award-winning chefs assemble a box of their favorite American-made artisan ingredients + signatures recipes to upgrade your kitchen.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1 pckg
(10 oz)
Whole Wheat Linguine
1/3 cup
Tomato Sauce
or Tomato Sauce
3
Medium  Shallots
3 cloves
Large  Garlic
1/2 cup
Chicken Stock
or Vegetable Stock
2 Tbsp
1 handful
1 Tbsp
2 Tbsp
3 slices
1 pinch
Crushed Red Pepper Flakes

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Nutrition Per Serving

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CALORIES
399
FAT
19.2 g
PROTEIN
63.9 g
CARBS
71.4 g

Cooking Instructions

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Step 1
Bring a large pot of water to a boil. Make sure to cover it, so it comes to a boil faster.
Step 2
Place a medium-size bowl inside a larger bowl filled with ice. In that bowl, place the Littleneck Clams (3 pound). This will keep the clams cold as you clean them.
Step 3
Using cold, running water, scrub any grit from the clams using iron wool. and return them to the bowl. Once all done, return to the fridge.
Step 4
Mince the Shallot (3) and Garlic (3 clove).
Step 5
Deseed and mince the Jalapeño Pepper (1).
Step 6
Add Kosher Salt (2 tablespoon) to the boiling water along with the Whole Wheat Linguine (1 package) and cook for 5 minutes. When the linguine is done, scoop out 1/4 cup of some pasta water for later.
Step 7
Drain the pasta and toss with Olive Oil (1 tablespoon) in a medium bowl. Set aside.
Step 8
Slice the Bacon (3 slice) into 1/4-inch strips. Into your 5-quart saute pan, add the bacon to the pan along with a splash of olive oil. Cook until crisp and golden.
Step 9
Remove the bacon using a slotted spoon, and set aside on a paper-towel-lined plate. Add in the Butter (2 tablespoon) and melt.
Step 10
Once the butter has melted, add in the shallots, jalapeno, garlic and Crushed Red Pepper Flakes (1 pinch).
Step 11
Add the Tomato Sauce (1/3 cup), Chicken Stock (1/2 cup) and pasta water. Mix well. Place the little neck clams over top.
Step 12
Cover and cook 5 to 8 minutes until the clams have opened.
Step 13
Add in the cooked linguine and toss with the clams.
Step 14
As the clams cook, wash and chop the Fresh Parsley (1 handful). Wash and zest the Lemon (1).
Step 15
Add the bacon back to the pan, and sprinkle the parsley and zest over top.

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Nutrition Per Serving
Calories
399
% Daily Value*
Fat
19.2 g
25%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
130.1 mg
43%
Carbohydrates
71.4 g
26%
Fiber
9.5 g
34%
Sugars
5.7 g
--
Protein
63.9 g
128%
Sodium
5905.4 mg
257%
Vitamin D
0.0 µg
0%
Calcium
257.8 mg
20%
Iron
8.9 mg
49%
Potassium
540.1 mg
11%
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