Directions:
- In a large stockpot, heat the wine over medium heat. Add the clams. Cover and steam for 3 to 4 minutes, shaking the pot occasionally. Begin checking the clams; as they open, transfer them to a colander placed over a bowl (to collect the clam broth). Discard any clams that do not open.
- Strain the clam both (from both the cooking pot and the bowl) through a fine sieve lined with cheesecloth into a small bowl; set aside. Remove the shells from the clams; set clams aside.
- In a large saucepan, bring 2 quarts (2 L) of water to a boil. Meanwhile, with a paring knife, cut the stems from the tomatoes and make a small X in the opposite ends. Working in batches, plunge the tomatoes in the boiling water and leave them in just until loosened, about 10 to 20 seconds. With a slotted spoon, transfer tomatoes to a large bowl of cold water to cool. Slip off the skins and cut tomatoes in half. Gently but firmly squeeze the seeds from the halves. Dice the tomatoes and set aside.
- In a large skillet, heat the oil over medium heat. Add the pancetta (or bacon) and cook, stirring frequently, until browned. Add the shallots, leek, and garlic, and saute until the shallots are soft and translucent.
- Add reserved clam broth, parsley and crushed red pepper to the skillet. Bring to a boil. Reduce heat and simmer, stirring, for 5 minutes. Add the reserved clams and diced tomatoes. Season with salt and pepper. Remove skillet from heat.
- Add cooked linguine to sauce and toss well. Garnish each serving with chopped pasley and grated Parmesan cheese, and serve immediately while still hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 800.77 Kcal (3353 kJ) | ||
| Calories from fat | 234.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.1g | 40% | |
|---|---|---|---|
| Cholesterol | 53.31mg | 18% | |
| Sodium | 966.03mg | 40% | |
| Potassium | 714.89mg | 15% | |
| Total Carbs | 70.89g | 24% | |
| Sugars | 10.02g | 40% | |
| Dietary Fiber | 7.57g | 30% | |
| Protein | 22.42g | 45% | |
| Vitamin C | 29.6mg | 49% | |
| Iron | 2.4mg | 13% | |
| Calcium | 120.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 194.78 Kcal (816 kJ) | ||
| Calories from fat | 57.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 40% | |
|---|---|---|---|
| Cholesterol | 12.97mg | 18% | |
| Sodium | 234.98mg | 40% | |
| Potassium | 173.89mg | 15% | |
| Total Carbs | 17.24g | 24% | |
| Sugars | 2.44g | 40% | |
| Dietary Fiber | 1.84g | 30% | |
| Protein | 5.45g | 45% | |
| Vitamin C | 7.2mg | 49% | |
| Iron | 0.6mg | 13% | |
| Calcium | 29.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Bucatini with Green Peas and Pancetta
Olive oil, Chopped pancetta (about 2 oz), Chopped shallots and 10 more.. -
Spicy Tomato & Coriander Soup
Tomatoes, peeled and chopped, Vegetable oil, Bay leaf and 10 more.. -
Neely's Fried Zucchini (Patrick and Gina Neely)
Peanut oil, for frying, Zucchini, cut into 1/2-inch rounds and 16 more.. -
Mushrooms Stuffed with Sun-Dried Tomatoes
Dried tomatoes (about 5, not packed in oil), Olive oil and 7 more.. -
My Italian Sauce With Fresh Tomatoes
Tomatoes or 30 roma , with the stem, the leaves and navel... and 14 more.. -
Tomato Salad (Arabic Salad)
Diced tomatoes, Diced cucumber, Diced onion (optional) and 7 more.. -
Mediterranean Mushrooms
Fresh tomato, Tomato paste, Cinnamon, Shallots, chopped and 5 more.. -
Portabella Mushroom Fries
Peanut oil, for frying, Portabella mushrooms and 7 more.. -
N'Awlins Stuffed Bell Peppers
Olive oil, Onion, finely chopped, Stalk celery, chopped and 12 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
