Ingrédients pour Crazee Simple Saffron Tomato Clam Sauce And Linguine
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon saffron threads
- Chili Powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- a pinch of red chili flakes
- 1 medium zucchini, diced
- 24 ounces (2 1/2 cups) tomato sauce
- Minced Clams
- 1/4 cup chopped Kalamata olives
- 1 pound cooked linguine
- grated Parmesan cheese (optional)
- 1 pound littleneck clams, scrubbed and rinsed
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Comment préparer Crazee Simple Saffron Tomato Clam Sauce And Linguine
- Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat.
- Add 8 ounces sliced mushrooms and cook until browned, about 5-7 minutes.
- Add 1 medium onion, chopped; 2 cloves garlic, minced; and 1 bell pepper, chopped. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in 1/4 teaspoon saffron threads, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and a pinch of red chili flakes. Cook for 1 minute.
- Add 1 medium zucchini, diced, and cook until slightly wilted, about 3 minutes.
- Pour in 24 ounces (2 1/2 cups) of your favorite tomato sauce (or homemade!) and bring to a boil over medium-high heat.
- Reduce heat to low, stir in 1 pound littleneck clams, scrubbed and rinsed, and 1/4 cup chopped Kalamata olives.
- Cook until clams open, about 5-7 minutes. Discard any clams that do not open.
- Serve immediately over 1 pound cooked linguine. Garnish with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
48g
Fat
7g
Carbs
21g
