Ww Pasta With White Clam Sauce - 7 Pts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another old recipe out of a WW magazine.The magazine shows: 323 cal, 7 g fat, 1 g fib. Ingredients:
2 (10 ounce) cans baby clams, undrained |
2 tablespoons olive oil |
6 garlic cloves, sliced |
1 (8 ounce) bottle clam juice |
1 teaspoon dried basil |
1/2-3/4 teaspoon crushed red pepper flakes |
1/4 cup fresh lemon juice |
6 cups pasta (linguine, about 12 oz uncooked) |
1/2 cup fresh parsley, chopped |
1 teaspoon lemon rind, grated |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup parmesan cheese, freshly shredded |
Directions:
1. Drain clams, reserving juice.
2. Set clams and juice aside.
3. Heat olive oil in a small saucepan over medium heat.
4. Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
5. Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
6. Reduce heat, and simmer, uncovered, 3 minutes.
7. Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
8. Combine pasta and clam sauce in a large bowl.
9. Add chopped parsley, lemon rind, salt, and pepper; toss well.
10. Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
11. Sprinkle 2 tsp Parmesan cheese over each serving.
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