Linguine with Clam Sauce

Prep: 5 minutes; Cook: 20 minutes

This dish makes the most of a well-stocked pantry. In the time it takes to cook the pasta, you'll have a light and healthy entrée on the table.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 6.5g
  • Saturated fat: 1g
  • Protein: 11g
  • Carbohydrate: 47.1g
  • Fiber: 2.2g
  • Cholesterol: 7mg
  • Iron: 3.1mg
  • Sodium: 450mg
  • Calcium: 30mg


  • 8 ounces uncooked linguine
  • 2 (6 1/2-ounce) cans minced clams, undrained
  • 1 1/2 tablespoons olive oil
  • 1/3 cup minced shallots (about 2 medium)
  • 1 tablespoon bottled minced garlic
  • 1/2 cup dry white wine or clam juice
  • 2 teaspoons lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/3 cup minced fresh parsley


  1. 1. Cook pasta according to package directions, omitting salt and fat.
  2. 2. While pasta cooks, drain clams, reserving 1/2 cup clam juice. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes or until shallots are tender. Add reserved 1/2 cup clam juice, wine, and next 4 ingredients; bring to a boil. Stir in clams and parsley. Reduce heat, and simmer 3 minutes.
  3. 3. Drain pasta. Combine pasta and clam mixture; toss well.
  4. Note: If substituting additional clam juice for dry white wine, the sodium content will be 512 milligrams per serving.
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