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.
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