This recipe was delicious, but I can't give it 5 stars because I used Progresso Clam Sauce with Garlic and Herbs instead of clam juice. It was very flavorful. The lemon juice balanced the seafood and garlic perfectly. Otherwise, I followed the recipe. For how easy, inexpensive and quick it was, it will go into the rotation for sure!
Linguine with Clam Sauce
This linguine dish with clam sauce is one of those magical recipes that you can make with mostly pantry ingredients yet the results are impressive and delicious.
More From Cooking Light
- Calories: 290
- Calories from fat: 24%
- Fat: 7.7g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.2g
- Protein: 32g
- Carbohydrate: 21.7g
- Fiber: 1.3g
- Cholesterol: 97mg
- Iron: 26.9mg
- Sodium: 415mg
- Calcium: 190mg
- 1 (9-ounce) package fresh linguine
- 4 bacon slices
- 2 teaspoons bottled minced garlic
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 2 (6 1/2-ounce) cans minced clams, drained
- 1 (8-ounce bottle) clam juice
- 1/4 cup (1 ounce) preshredded fresh Parmesan cheese
- Cook pasta according to package directions, omitting salt and fat. Drain.
- While pasta cooks, place bacon in a large nonstick skillet over medium heat, and cook until crisp. Remove bacon from pan, and crumble. Reserve 1 tablespoon drippings in pan. Add garlic and basil; sauté for 30 seconds. Add bacon, lemon juice, and the next 4 ingredients (lemon juice through clam juice); cook 3 minutes, stirring occasionally.
- Combine the pasta and clam mixture, and toss well. Sprinkle with cheese.
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