Linguine with Basil and Clams
This is a super-flavorful sauce that’s a breeze to make. Scramble recipe tester Gina Jermakwowicz said, “much to my surprise, even my 5-year-old liked it!!!”
- 16 oz. whole wheat or regular linguine (use wheat/gluten-free, if needed) or use any pasta
- 2 Tbsp. extra virgin olive oil
- 1 shallot minced about 1/4 cup
- 28 oz. crushed tomatoes
- 1/4 tsp. black pepper
- 14 oz. hearts of palm or artichoke hearts drained and chopped
- 10 oz. baby clams (canned), partially drained, or use canned sliced mushrooms
- 1 Tbsp. sugar
- 6 leaves fresh basil chopped, or use 2 tsp. dried
- 1/4 cup grated Parmesan cheese for serving
- Cook the noodles according to the package directions and drain them.
- Meanwhile, make the sauce. In a large saucepan or large heavy skillet over medium heat, heat the oil. Add the shallots and sauté them for 3 - 4 minutes until they start to brown.
- Add the tomatoes, pepper, hearts of palm or artichoke hearts, clams, and sugar (if using dried basil, add it now, too) and bring it to a boil. Reduce the heat and simmer it for 5 - 10 minutes.
- Stir in the fresh basil and serve the sauce over the pasta. Top it with Parmesan cheese, to taste.
Slow Cooker Directions:
- Combine the oil, shallots, tomatoes, pepper, hearts of palm or artichoke hearts, clams, sugar, and basil in the slow cooker and cook on low for 8 hours (although it can also simmer all day) or on high for 3 - 4 hours. About 20 minutes before you are ready to eat, cook the pasta in a stockpot and drain. To serve, top the cooked pasta with the sauce and cheese. If your slow cooker is large enough (4L or larger) you can mix the cooked pasta right in with the sauce just prior to serving, after the slow cooker has been turned off. Or, after draining the pasta, return the pasta to the cooking pot, add the slow-cooked sauce, and stir to combine. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, mince the shallot, drain and chop the hearts of palm or artichoke hearts, grate the cheese if necessary and refrigerate. Scramble Flavor Booster: To make the pasta more flavorful, after draining it, add it to the pan with the simmering sauce for several minutes before serving. Tip: Canned clams are an affordable, low fat seafood option that can be incorporated into a variety of meals including soups, stews, dips, rice dishes, and as a topping on pizza. Nutritional Information Per Serving (% based upon daily values): Calories 300, Total Fat: 5g, 8%; Saturated Fat: 1g, 3%; Cholesterol: 10mg, 3%; Sodium: 690mg, 29%; Total Carbohydrate: 53g, 18%; Dietary Fiber: 4g, 16%; Sugar: 6g; Protein: 13g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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