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RECIPE
16 INGREDIENTS25 STEPS30MIN

Linguine Clams with Herb-Tomato Concasse

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1 Ratings

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Bring the scent of the sea into your home tonight with this beloved Italian classic. Simple and satisfying, white wine mingles with the juices of clams, creating a fragrant sauce to coat the tangle of pasta. Lively fresh herbs and a hint of heat from chili flakes add a tasty touch.
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
2
Baguettes
1/2 cup
White Cooking Wine
1/4 cup
6 cloves
2/3 cup
1/3 cup
Fresh Oregano
1/2 cup
Clam Juice
1
Small  Onion
8 oz
Linguine
1 lb
Whole Cooked Clams
1/4 tsp
Crushed Red Pepper Flakes
1 Tbsp
1/4 tsp

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Nutrition Per Serving

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CALORIES
2397
FAT
45.5 g
PROTEIN
111.9 g
CARBS
362.2 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Peel and dice Onion (1) into small pieces, and set aside.
Step 3
Mince Garlic (6 clove) and set aside.
Step 4
Remove Fresh Basil (0.5 ounce) leaves from their stems. Chiffonade the basil by stacking leaves into a neat pile. Roll the leaves lengthwise tightly into a cigar shape and slice very thinly across. Fluff the chiffonade with your fingers and place in a small bowl.
Step 5
Remove Fresh Parsley (0.25 ounce) and Fresh Oregano (0.25 ounce) leaves from their stems. Set aside several parsley leaves for garnish. Roughly chop remaining parsley with oregano leaves, and add to bowl.
Step 6
Juice Lemon (1) into a second small bowl. Discard any seeds and set juice aside.
Step 7
Heat a medium saucepan of water over high heat and bring to a boil.
Step 8
Prepare a medium bowl with ice water.
Step 9
Cut a two inch x shape, centered on the bottom end of the Tomato (2). Place the tomatoes in the boiling water for thirty seconds and transfer to ice water.
Step 10
When the tomatoes have cooled, peel the skin from the tomatoes and discard skins. With the top of each tomato facing upwards, slice each tomato in half across horizontally. Using your fingers, discard the seeds and the interior flesh.
Step 11
Lay the tomato halves flat on the cutting board and slice the halves across horizontally. Dice the tomatoes into quarter inch pieces and set aside.
Step 12
Chop Whole Cooked Clams (1 pound).
Step 13
Melt Butter (4 tablespoon) with Olive Oil (1 tablespoon) in a large saucepan over medium heat.
Step 14
Add onion and cook for five minutes until soft.
Step 15
Add garlic and Crushed Red Pepper Flakes (1/4 teaspoon) and sauté for one minute.
Step 16
Add White Cooking Wine (1/2 cup), Clam Juice (1/2 cup), half a cup of water, and bring to a boil.
Step 17
Reduce heat and simmer for five minutes.
Step 18
Add chopped clams and bring back to a boil.
Step 19
Add Linguine (8 ounce), stir, cover, and simmer until clams open and pasta is al dente, about seven minutes.
Step 20
Add the diced tomatoes, lemon juice, basil, parsley, and oregano to the broth.
Step 21
Add Salt (1/4 teaspoon), stir, cover, and simmer for two minutes more.
Step 22
Using your hands, moisten the outside of Baguette (2) with a little bit of water. Place in oven directly on wire rack and bake for three minutes.
Step 23
Remove baguettes from oven and hold for plating.
Step 24
Place the pasta into two bowls, making sure both bowls get plenty of whole clams. Ladle the broth into each bowl. Garnish with remaining parsley leaves. Serve the baguette on the side.
Step 25
Serve and enjoy!

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Nutrition Per Serving
Calories
2397
% Daily Value*
Fat
45.5 g
58%
Saturated Fat
16.2 g
81%
Trans Fat
0.0 g
--
Cholesterol
324.2 mg
108%
Carbohydrates
362.2 g
132%
Fiber
15.1 g
54%
Sugars
6.0 g
--
Protein
111.9 g
224%
Sodium
4539.4 mg
197%
Vitamin D
--
--
Calcium
317.7 mg
24%
Iron
34.4 mg
191%
Potassium
618.3 mg
13%
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