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.

Karen Levin
Recipe by Cooking Light June 2007

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Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

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  • 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.

Nutrition Facts

368 calories; calories from fat 29%; fat 11.9g; saturated fat 3g; mono fat 6.9g; poly fat 0.9g; protein 19.8g; carbohydrates 46.5g; fiber 4.3g; cholesterol 24mg; iron 1.9mg; sodium 961mg; calcium 166mg.