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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 20 minutes Ingredients:
8 ounces uncooked linguine |
2 (6 1/2-ounce) cans minced clams, undrained |
1 1/2 tablespoons olive oil |
1/3 cup minced shallots (about 2 medium) |
1 tablespoon bottled minced garlic |
1/2 cup dry white wine or clam juice |
2 teaspoons lemon juice |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/3 cup minced fresh parsley |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, drain clams, reserving 1/2 cup clam juice. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes or until shallots are tender. Add reserved 1/2 cup clam juice, wine, and next 4 ingredients; bring to a boil. Stir in clams and parsley. Reduce heat, and simmer 3 minutes.
3. Drain pasta. Combine pasta and clam mixture; toss well.
4. Note: If substituting additional clam juice for dry white wine, the sodium content will be 512 milligrams per serving.
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