Linguine with Clams

The use of canned baby clams in this recipe makes this a gourmet meal you can easily pull together from pantry staples.


6 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional 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


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


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.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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