Linguine With Pesto-Marinara Clam Sauce

By á-170456

Ingredients

• MARINARA SAUCE:
• 1 teaspoon vegetable oil
• 1/4 cup chopped shallots
• 3 garlic cloves finely chopped
• 2 cans minced clams - (6 oz ea)
• 1 1/3 cups Marinara Sauce (see below)
• 2 tablespoons prepared pesto sauce
• 1/4 teaspoon red pepper flakes
• 8 ounces uncooked linguine
• 1/4 cup chopped fresh parsley
• 1 1/2 tablespoons olive oil
• 3 garlic cloves minced
• 1 can Italian plum tomatoes - (28 oz) undrained
• 1/4 cup tomato paste
• 2 teaspoons dried basil leaves
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes

Details

Servings 4

Preparation

Step 1

Heat oil in large nonstick saucepan over medium heat until hot. Add shallots and garlic. Cook, covered, 2 minutes.

Drain clams; reserve 1/2 cup juice. Add clams, reserved juice, Marinara Sauce, pesto and red pepper to saucepan. Cook 10 minutes, stirring occasionally.

Prepare linguine according to package directions, omitting salt. Drain. Spoon sauce evenly over each serving; top with parsley. Garnish with lemon slices and additional parsley, if desired.

For the Marinara Sauce: Heat oil in large skillet over medium heat. Add garlic; cook and stir 3 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes. (Makes about 3 1/2 cups)

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 2 1/2 Vegetable.

Nutrition Facts: Calories 398; Calories from Fat 13%; Total Fat 6g; Saturated Fat 1g; Protein 32g; Carbohydrates 54g; Cholesterol 58mg; Sodium 293mg; Dietary Fiber 4g.