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Nutrition Facts
Serving Size 285 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 550 mg 23%
Total Carbohydrate 31 g 10%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 9 g
Vitamin A 20% Iron 10%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Clams In Red Pepper Sauce Over Linguine

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

24 Oz H-E-B Spicy Red Pepper Pasta Sauce
1/2 cup(s) Chianti Wine
3 Oz Littleneck Clams
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
1/8 Tsp crushed red pepper flakes
9 Oz Pasta Fresh Linguine
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Bring 3 quarts of water to a rapid boil over high heat in a large stock pot for pasta.
Heat red pepper sauce and Chianti in another 4 to 6-quart stock pot over medium-high heat. Boil sauce for 5 minutes.
While sauce cooks, wash clams under cold running water, using a brush to remove any grit from shells if necessary. Discard any open clams.
Add clams to sauce, cover with a lid and cook 8-10 minutes until shells open completely; stir clams once or twice during cooking time. Discard any that don't open.
Season with salt, pepper and crushed red pepper.
Just before clams finish cooking, add pasta to boiling water and cook according to package directions.
Drain and serve immediately topped with clam sauce.



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