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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The use of canned baby clams in this recipe makes this a gourmet meal you can easily pull together from pantry staples. Ingredients:
8 ounces uncooked linguine |
2 tablespoons olive oil |
2 large garlic cloves, minced |
1/4 teaspoon crushed red pepper |
3 (10-ounce) cans whole baby clams (such as chicken of the sea), undrained |
1/3 cup dry white wine |
1/3 cup fat-free, less-sodium chicken broth |
3 tablespoons chopped fresh parsley |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and crushed red pepper, and sauté 1 minute.
3. Drain clams, reserving juice. Add reserved juice, wine, and broth to pan. Bring to a boil; reduce heat to medium-high, and cook 5 minutes. Stir in clams; cook 1 minute. Stir in parsley. Toss with hot pasta.
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