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
How to Make It
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and crushed red pepper, and sauté 1 minute.
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
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