Linguine with Oregano-Pepper Clam Sauce
March, 2003

Serves 6 / Oregano, the star of antioxidant spices, adds a wonderful herbaceous undertone to briny sweet clams. This super-spicy dish is packed with pepper, too, which is especially beneficial when you have a head cold or allergies.

8 ounces linguine
1 tablespoon olive oil
2 shallots, finely diced
4 cloves garlic, minced
1/2 yellow bell pepper, seeded and diced
1/2 teaspoon crushed red pepper
1 teaspoon black pepper
1-1/2 teaspoons dried oregano, crumbled
32 littleneck clams, rinsed well, or two 6.5-ounce cans minced clams, undrained
1/2 cup dry white wine
1/2 cup bottled clam juice or fish stock
1 14.5-ounce can Italian-style stewed tomatoes, undrained
Fresh chopped basil, for garnish

1. Cook pasta in boiling salted water. Drain.
2. Meanwhile, heat oil in a large skillet over high heat. Add shallots, garlic, and bell pepper; cook, stirring frequently, about 4 minutes. Stir in spices. Add clams, wine, clam juice, and stewed tomatoes. Cover and cook 3 minutes, shaking pot occasionally. Uncover; continue to cook until most clams open and sauce reduces somewhat, about 4 minutes.
3. Arrange pasta in center of individual bowls; place several clams in each bowl. Ladle sauce over pasta. Garnish with fresh basil, if desired.

Calories 236,Fat 4,Perfat 15,Cholesterol 22,Carbo 37,Protein 14,Fiber 3,Sodium 317