I got this recipe from the Cooking Light; Complete Cookbook and this recipe is one of my favorite things I make from it.  It is really easy and taste like something you could order at an Italian restaurant, I know because I always order it and compare.  To save money I make it without the littleneck clams and it still taste delicious.   I also like to use whole wheat linguine to make the recipe more filling and healthy. 

Linguine with Clam Sauce

Prep 20 Min. Cook 29 Min.

1(12-0z) package of linguine

3 tablespoons butter

5 garlic cloves, minced

1/2 cup dry white wine or low-sodium chicken broth

1/2 teaspoon salt

1 (8 oz) bottle clam juice

2 (6 1/2 oz) cans minced clams, undrained

24 littleneck clams, scrubbed

1 cup finely chopped fresh parsley

2 tablespoons fresh lemon juice

1/8 teaspoon ground pepper

Lemon wedges (optional)

1. Cook linguine according to package directions, omitting salt and fat.

2. Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden.

3. Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan. Reserve minced clams. Simmer 5 minutes, Add littleneck clams. Cover, cook, 3 to 4 minutes or until shells open. Remove from heat; discard any unopened shells.  Add reserved minced clams, parsley, lemon juice, and pepper.

4. Place pasta in a large bowl.  Add clam mixture to pasta, and toss well. Serve with lemon wedge, if desired. Yield: 6 servings (serving sizes; about 1 cup pasta mixture and 4 littleneck clams.)

Calories 332; FAT 7g; PROTEIN 17.1 g; CARB 47.5 g; FIBER 2.2 g; CHOL 39mg; IRON 8.5mg; SODIUM 627mg; CALC 54mg

Enjoy!

-K