Ingredients
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8 ounces whole-wheat linguine
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1 16-ounce container chopped clams (thawed if frozen) or two 10-ounce cans whole baby clams
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3 tablespoons extra-virgin olive oil
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3 cloves garlic, chopped
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¼ teaspoon crushed red pepper
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1 tablespoon lemon juice
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¼ teaspoon salt
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1 large tomato, chopped
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¼ cup chopped fresh basil, plus more for garnish
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2 tablespoons heavy cream or half-and-half
Directions
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Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package directions. Drain.
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Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
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Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired.
