linguine with creamy white clam sauce

Fish & Seafood

Ripe tomato and fresh basil give this quick recipe tons of flavor. Serve this healthy pasta dinner with crusty garlic bread and steamed green beans.

8 ounces whole-wheat linguine
1 16-ounce container chopped clams (thawed if frozen) or two 10-ounce cans whole baby clams
3 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
¼ teaspoon crushed red pepper
1 tablespoon lemon juice
¼ teaspoon salt
1 large tomato, chopped
¼ cup chopped fresh basil, plus more for garnish
2 tablespoons heavy cream or half-and-half

Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package directions. Drain.
Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired.