Linguine with Clam Sauce

Oxmoor House
4 servings (serving size: 1 1/2 cups)


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1 teaspoon olive oil
2 teaspoons minced garlic (about 4 cloves)
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
2 (6 1/2-ounce) cans minced clams, undrained
1/2 cup dry white wine
8 ounces uncooked linguine
2 tablespoons freshly grated Parmesan cheese


Prep: 4 Minutes
Cook: 21 Minutes

Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; cook, stirring constantly, 1 minute. Add red pepper, parsley, and clams. Bring to a boil; reduce heat, and simmer 5 minutes. Add wine. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

While sauce simmers, cook pasta according to package directions, omitting salt and fat. Drain. Add cooked pasta to clam mixture, tossing to coat well. Divide mixture evenly among 4 individual serving plates. Sprinkle cheese evenly over pasta.

Created date

August 2009

Nutritional Information

Calories 294
Caloriesfromfat 11 %
Fat 3.7 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.5 g
Carbohydrate 46.9 g
Fiber 1.8 g
Cholesterol 32 mg
Iron 0.0 mg
Sodium 603 mg
Calcium 0.0 mg