Pizza and Pasta - Linguine with White Clam Sauce

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11-02-1999, 08:32 PM
We fixed this Cooking Light dish for Halloween dinner and it was excellent. I would probably add more garlic next time.

Linguine with White Clam Sauce

'I'm an art teacher, and because my husband is a personal trainer and bodybuilder, I train with him. We are very conscious of what we eat, so our dinners at home are almost all Cooking Light recipes. This linguine is an old recipe of mine that I altered to reduce the fat and calories.'

1 (10-ounce) can whole baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (6 1/2 -ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Thyme sprigs (optional)

Drain baby clams in a sieve over a bowl, reserving juice.

Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired. Yield: 4 servings (serving size: 1 cup pasta and about 1/2 cup sauce).

CALORIES 328 (23% from fat); FAT 8.5g (sat 2.9g, mono 3.7g, poly 1g); PROTEIN 18.9g; CARB 44.9g; FIBER 2.4g; CHOL 53mg; IRON 19.7mg; SODIUM 265mg; CALC 75mg