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....
Linguine with Garlicky Clams and Peas
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.
Yield: 4 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)
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Amount per serving
- Calories: 368
- Calories from fat: 29%
- Fat: 11.9g
- Saturated fat: 3g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 0.9g
- Protein: 19.8g
- Carbohydrate: 46.5g
- Fiber: 4.3g
- Cholesterol: 24mg
- Iron: 1.9mg
- Sodium: 961mg
- Calcium: 166mg
- 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
- 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.
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