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Randy Mayor Photo by: Randy Mayor

Linguine with Red Clam Sauce

Cooking Light JANUARY 2000

  • Yield: 6 servings (serving size: 1 cup pasta and about 1 cup sauce)

Ingredients

  • 12 ounces uncooked linguine
  • 2 teaspoons olive oil
  • 2 teaspoons bottled minced garlic
  • 1 (25.5-ounce) bottle fat-free marinara pasta sauce (such as Muir Glen)
  • 2 tablespoons sun-dried or regular tomato paste
  • 1/4 teaspoon crushed red pepper
  • 3 (6 1/2-ounce) cans chopped clams, undrained

Preparation

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

Heat oil in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Stir in marinara sauce, tomato paste, and red pepper; bring to a simmer. Drain clams in a sieve over a bowl, reserving liquid; set clams aside. Stir reserved clam liquid into marinara-sauce mixture. Simmer 10 minutes. Stir in clams, and simmer 3 minutes. Serve pasta with sauce.

Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 8%
  • Fat: 3.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.9g
  • Carbohydrate: 48.5g
  • Fiber: 3.6g
  • Cholesterol: 29mg
  • Iron: 6.8mg
  • Sodium: 833mg
  • Calcium: 166mg
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Linguine with Red Clam Sauce recipe

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