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Aegean Sea Pasta

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Chopped red onions 2 Cup (32 tbs)
  Chopped garlic 4 Teaspoon
  Chopped plum tomatoes 2 Cup (32 tbs)
  Low sodium clam juice 1 1⁄2 Cup (24 tbs)
  Defatted reduced sodium chicken broth 1 Cup (16 tbs)
  No salt added tomato sauce 2⁄3 Cup (10.67 tbs)
  Linguine 8 Ounce
  Mussels 12 , scrubbed and beards removed
  Clams 12 , scrubbed
  Shrimp 12 Large, peeled and deveined
  Basil 1⁄2 Cup (8 tbs), chopped
  Fresh oregano 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon
Directions

Warm the oil in a large no-stick skillet over medium heat.
Add the onions and garlic.
Cook, stirring often, for 5 minutes, or until the onions are soft.
Stir in the tomatoes.
Cook over medium-high heat for 2 minutes.
Stir in the clam juice, broth, and tomato sauce.
Bring to a boil.
Reduce the heat to medium, cover, and simmer for 5 minutes.
Cook the linguine in a large pot of boiling water according to the package directions.
Drain.
Stir the mussels, clams, shrimp, basil, oregano, salt, and red-pepper flakes (if using) into the sauce mixture.
Cover and simmer, stirring occasionally, for 5 minutes, or until the mussels and clams open and the shrimp is opaque.
Discard any unopened mussels and clams.
Add the linguine and stir well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Cook Time: 
6 Minutes

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