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.

Yield: 6 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 26%
  • Fat: 7.2g
  • Saturated fat: 1.5g
  • Protein: 17.1g
  • Carbohydrate: 31.8g
  • Fiber: 1.3g
  • Cholesterol: 59mg
  • Iron: 19.5mg
  • Sodium: 557mg
  • Calcium: 107mg

Ingredients

  • 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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat.
  2. 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. 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.
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