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.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat.
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.
Drain pasta. Combine pasta and clam mixture; toss well.
Note: If substituting additional clam juice for dry white wine, the sodium content will be 512 milligrams per serving.
Oxmoor House Healthy Eating Collection
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