Fresh linguine from the supermarket's refrigerated section cooks quickly, so this dish comes together in a flash. Crusty bread and a tossed green salad will round out the meal.
1 (9-ounce) package fresh linguine
2 tablespoons olive oil
1 1/2 teaspoons bottled minced garlic
3 (6 1/2-ounce) cans chopped clams, undrained
1 cup organic vegetable broth (such as Swanson Certified Organic)
1/4 cup dry white wine
1/4 teaspoon crushed red pepper
1 cup frozen green peas
1/2 cup (2 ounces) preshredded Parmesan cheese
2 tablespoons chopped fresh basil
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Drain clams, reserving clams and 1/2 cup juice. Add reserved clam juice, broth, wine, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add clams and peas to pan; cook 2 minutes or until thoroughly heated. Add pasta to pan; toss well. Sprinkle with cheese and basil.
Bottled garlic? What part of the plant does that come from? Bland and no flavor...hmmm! If the peas are all you can taste kick it up a notch and never use that nasty bottled stuff again. It only takes an instant to mince several cloves of fresh garlic so stop being a couch potato and then griping it has no flavor. Real basic and real quick. A good go to meal that is in the cupboard for most. I like this with no fat reduced sodium chix broth. For some variety, add some sautéed FRESH mushrooms and cut back on the pepper so they can't hide. Very inexpensive sauvignon blanc works, but bottled garlic....scheesh!
This has been a long-time favorite dish of mine. Over the years, I've changed it up a bit - I like to nearly double the sauce and I add starch/water mixture to thicken up the sauce. I also add the wine before the other liquids and let it cook down for about 4 minutes before I add the rest of the ingredients. This ensures the alcohol flavor cooks off....
I love this recipe! The only thing I would suggest, the sauce is a bit thin so I add a can of diced italian tomatoes (I also omit the peas, because I'm not a fan) and add 1/4 cup of light alfredo sauce. This dish IS wonderful on it's own but the extras make it that much better!!
Great week night dinner. I used about 3 large cloves of garlic and just the juice from the 3 cans of clams. I sauteed the garlic and then added the clam juice and red pepper. I reduced it for a few minutes before adding the clams, peas and pasta. Tossed the basil at the last minute. Great combination. (I probably used a little more crushed red pepper, we like things with a little zip!)
This recipe was easy to make, but my husband and I agree, it didn't have a whole lot of flavor. Just kind of bland. It wasn't horrible, but it wasn't outstanding either. I kind of doubt we'll make it again.
This dish is so easy that it's become a once-a-month staple for my husband and me. The fact that it calls for a bit of white wine means we have the rest of the bottle to enjoy while cooking and eating. Who knew that I'd ever be someone who shops for cans of chopped clams? Once you get over that mental hurdle, the hard part is done and you're in for a simple, tasty meal.
We thought this was very fresh-tasting and good, a great spring dinner. I had more clam juice than the recipe called for, so I used that instead of the vegetable broth. I also realized too late I didn't have fresh basil, so I used two cubes of fresh basil I had frozen (about 2 Tbs, just tossed them in the sauce with the clams at the end) and it tasted great. We'll definitely make this again!
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