Easy Linguine With White Clam Sauce

This healthy version of clam sauce and pasta features canned clams in a light sauce of butter, onion and garlic served over linguine or other pasta of your choice.

Yield: Makes 2 servings (serving size: 1 1/2 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 595
  • Fat: 15g
  • Saturated fat: 6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2g
  • Protein: 58g
  • Carbohydrate: 55g
  • Fiber: 2g
  • Cholesterol: 146mg
  • Iron: 54mg
  • Sodium: 475mg
  • Calcium: 255mg

Ingredients

  • 4 ounces uncooked linguine
  • 1 tablespoon unsalted butter
  • 1/2 small finely chopped onion (about 1/4 cup)
  • 1/2 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (6 1/2-ounce) cans chopped clams, drained, reserving 2 tablespoons juice
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons shredded Parmesan-Romano cheese, divided
  • 1 scallion, chopped

Preparation

  1. 1. Cook the linguine according to the package directions. Reserve 2 tablespoons of the pasta water before draining.
  2. 2. While the pasta cooks, make the clam sauce: In a skillet over medium heat, warm the butter until hot, about 2 minutes. Sauté onion and garlic 1 minute. Add salt and pepper; continue to sauté another minute, or until onion is soft and garlic is fragrant but not browned. Add the drained chopped clams and reserved 2 tablespoons clam juice; stir gently to combine, and simmer.
  3. 3. Add reserved 2 tablespoons pasta water to the skillet with the sauce. Stir sauce, and continue to simmer 3 minutes or until slightly thickened.
  4. 4. Toss the linguine with olive oil and divide between two bowls. Top each serving of pasta with half of the clam sauce, 1 tablespoon cheese, and a sprinkling of chopped scallion.
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