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Randy Mayor; Jen Rotenstreich Photo by: Randy Mayor; Jen Rotenstreich

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.

Cooking Light NOVEMBER 2001

  • Yield: 4 servings (serving size: 1 cup linguine mixture and 1 tablespoon cheese)

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Linguine with Clam Sauce recipe

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