Linguine with Parmesan-Clam Sauce

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Preparation time: 8 minutes; Cooking time: 20 minutes
4 servings (serving size: 1 cup)


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8 ounces uncooked linguine
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1 garlic clove, minced
2 (6-ounce) cans chopped clams, undrained
1/2 cup 2% reduced-fat milk
1 large egg
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup chopped fresh parsley


Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat oil in a large skillet over medium heat. Add onion, thyme, red pepper, and garlic; cook until onion is golden brown (about 6 minutes). Stir in undrained clams; bring to a boil. Add pasta to pan. Combine milk and egg in a small bowl; stir well with a whisk. Add milk mixture to pan; stir well. Cook over low heat 5 minutes until milk mixture is thick, stirring constantly (do not boil). Sprinkle mixture with cheese and parsley. Serve immediately.

Created date

September 1999

Nutritional Information

Calories 386
Caloriesfromfat 24 %
Fat 10.4 g
Satfat 3.3 g
Monofat 4.3 g
Polyfat 1 g
Protein 22.1 g
Carbohydrate 49.3 g
Fiber 2 g
Cholesterol 95 mg
Iron 6.5 mg
Sodium 751 mg
Calcium 284 mg