- 4 cloves garlic
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- ½ cup dry white wine
- 12 large clams in the shell
- 1 ½ pounds ripe field tomatoes, or 2 cups canned no-salt-added tomatoes
- ½ cup fish stock or bottled clam juice
- 8 ounces fresh linguine, eggless if possible
- 5 fresh large basil leaves
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
628 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 104 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 36 grams protein; 36 milligrams cholesterol; 1213 milligrams sodium
- Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
- Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
- Bring water to a boil for the linguine in a covered pot.
- Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
- Cook the linguine according to package directions.
- Remove the clams from their shells, and pour any reserved liquid from them into the pot.
- Wash and dry basil, and cut into thin strips.
- Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.