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Linguine with Parmesan-Clam Sauce

Yield 4 servings (serving size: 1 cup)
Preparation time: 8 minutes; Cooking time: 20 minutes

Ingredients

  • 8 ounces uncooked linguine
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 2 (6-ounce) cans chopped clams, undrained
  • 1/2 cup 2% reduced-fat milk
  • 1 large egg
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/3 cup chopped fresh parsley

Nutrition Information

  • calories 386
  • caloriesfromfat 24 %
  • fat 10.4 g
  • satfat 3.3 g
  • monofat 4.3 g
  • polyfat 1 g
  • protein 22.1 g
  • carbohydrate 49.3 g
  • fiber 2 g
  • cholesterol 95 mg
  • iron 6.5 mg
  • sodium 751 mg
  • calcium 284 mg

How to Make It

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

  2. While pasta cooks, heat oil in a large skillet over medium heat. Add onion, thyme, red pepper, and garlic; cook until onion is golden brown (about 6 minutes). Stir in undrained clams; bring to a boil. Add pasta to pan. Combine milk and egg in a small bowl; stir well with a whisk. Add milk mixture to pan; stir well. Cook over low heat 5 minutes until milk mixture is thick, stirring constantly (do not boil). Sprinkle mixture with cheese and parsley. Serve immediately.