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Linguine with Clams

Prep time 5 mins
Cook time 20 mins
Yield 6 servings (serving size: 1 1/4 cups)
The use of canned baby clams in this recipe makes this a gourmet meal you can easily pull together from pantry staples.


  • 8 ounces uncooked linguine
  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 3 (10-ounce) cans whole baby clams (such as Chicken of the Sea), undrained
  • 1/3 cup dry white wine
  • 1/3 cup fat-free, less-sodium chicken broth
  • 3 tablespoons chopped fresh parsley

Nutrition Information

  • calories 254
  • caloriesfromfat 26 %
  • fat 7.2 g
  • satfat 1.5 g
  • protein 17.1 g
  • carbohydrate 31.8 g
  • fiber 1.3 g
  • cholesterol 59 mg
  • iron 19.5 mg
  • sodium 557 mg
  • calcium 107 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and crushed red pepper, and sauté 1 minute.

  3. Drain clams, reserving juice. Add reserved juice, wine, and broth to pan. Bring to a boil; reduce heat to medium-high, and cook 5 minutes. Stir in clams; cook 1 minute. Stir in parsley. Toss with hot pasta.

Oxmoor House Healthy Eating Collection