Linguine with Garlicky Clams and Peas

Photo: Lee Harrelson; Styling: Leigh Ann Ross

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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  2. 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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