Linguine with Clam Sauce

Ingredients

• 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

Preparation

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.