Linguine With Clam Sauce

Recipe Ingredients

8 oz	227g	Linguine
1 tablespoon	15ml	Olive oil
6 tablespoons	90ml	Garlic cloves - minced (large)
3		Whole baby clams - (10 oz ea) - with juices
1/3 cup	78ml	Dry white wine or nonalcoholic white wine
1/3 cup	78ml	Chicken broth - defatted
1 cup	110g / 3.9oz	Carrot - shredded (large)
1/2 teaspoon	2.5ml	Dried oregano
1/2 cup	118ml	Snipped fresh Italian parsley - (loosely packed)
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm.

Meanwhile, lightly spray an unheated large skillet with no-stick spray. Add the olive oil and heat over medium heat. Add the garlic. Cook and stir for 1 minute.

Drain the clams, reserving the juices. Set the clams aside. Add the juices, wine, broth, carrots and oregano to the skillet. Bring to a boil over high heat. Boil about 15 minutes or until the mixture reduces to about 1 1/3 cups.

Stir in the clams and all but 1 tablespoon of the parsley. Simmer about 1 minute or just until heated through. Then stir in the salt and pepper.

To serve, transfer the hot pasta to a large bowl. Pour the clam sauce over the pasta and gently toss until well combined. Sprinkle with the remaining 1 tablespoon parsley to garnish.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 440; Fat: 14 grams (14% of calories); Cholesterol: 76 milligrams; Sodium: 870 milligrams; Fiber (grams) 2.3.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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