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Ingredients
- 4 lb little-neck clams
- 2 Tbsp. extra-virgin extra virgin olive oil
- 4 lrg garlic cloves peeled, and thinly sliced
- 1/2 c. dry white wine
- 1/2 c. bottled clam juice
- 4 c. diced seeded ripe tomatoes
- 3 x scallions with 2" of green left on thinly sliced on the diagonal
- 1/2 c. torn fresh basil leaves
- 1/2 c. torn tender radicchio leaves Salt to taste Freshly-grnd black pepper to taste
- 12 ounce linguine pasta cooked according to package instructions
Directions
- Rinse the clams under cool water. Drain and set aside.
- Heat oil in a large pot over low heat. Add in the garlic and cook for 3 min, till golden brown. Add in the wine and clam juice; simmer till the flavors meld, 5 min.
- Add in the clams, cover and steam, shaking the pot occasionally, till they open, about 8 min. Throw away any which don't open. With a slotted spoon, transfer the clams to a large, shallow serving bowl along with some of their juices. Toss gently with the tomatoes, scallions, basil, radicchio, salt and pepper.
- Divide the linguine among 4 shallow pasta bowls and top with the clam sauce. Serve immediately.
- This recipe yields 4 servings.
- Comments: Watch the garlic so it doesn't burn, but it must color. Throw away outer, tough radicchio leaves and cut out the tough veins. Serve in bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 444 | |
| Calories from Fat 74 | 17% |
| Total Fat 8.41g | 11% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 126mg | 5% |
| Potassium 616mg | 18% |
| Total Carbs 73.98g | 20% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.35g | 5% |
| Protein 12.81g | 20% |
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