Low fat linguine with clam sauce

Found this on line while I was attempting to find a tasty low fat clam sauce! I succeeded! I don't know who posted it but he/she said it was from the Palm Restaurant Cookbook with his/her adjustments! It is wonderful and thank you very much whomever did post it!

Yield: 4 servings
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  • 8 ounce(s) Linguine (I use whole wheat) uncooked
  • 1 teaspoon(s) olive oil
  • 1 1/2 teaspoon(s) garlic finely chopped
  • 1 dash(es) cayenne pepper
  • 3 can(s) (6 1/2 ounce can) chopped clams
  • 1/2 cube(s) chicken bouillon cube (I use powder)
  • 2 tablespoon(s) parmesan cheese
  • fresh ground pepper


  1. In a large pot, bring water to boil. Break linguine in half, add to boiling water and cook for 10 minutes.
  2. While the linguine is cooking, heat oil in a large skillet over medium heat.
  3. Add garlic and cayenne pepper and saute 2 minutes, stirring often to prevent burning.
  4. Drain clam liquid into skillet and add the chicken bouillon. Simmer 5 minutes.
  5. Add clams to skillet and simmer another 5 minutes.
  6. When linguine is done cooking, drain and place into serving bowl. Add clam sauce, cheese and pepper and toss lightly.
  7. Serve and enjoy!
August 2013

This recipe is a personal recipe added by MoiraJacquette and has not been tested or endorsed by MyRecipes.

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