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Linguine with Clam Sauce

List of Ingredients

12 ounces linguine pasta
2 cans (6-1/2 ounces each) minced clams
2 teaspoons olive oil
2 cloves garlic, sliced
1/4 teaspoon crushed hot red pepper flakes
3 medium plum tomatoes, diced (about 2 cups)
1/4 cup chopped parsley
1/2 cup reduced-sodium chicken broth
2 teaspoons basil
Fresh basil sprigs for garnish



Recipe

1. Cook pasta according to package directions, but do not add salt. While pasta is cooking, drain canned clams, reserving liquid. Set aside.

2. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and hot pepper flakes; cook, stirring, for 30 seconds. Stir in tomatoes and parsley; cook for 1 minute. Add broth; cook for 30 seconds. Remove from heat.

3. Reserve 1/2 cup of pasta cooking water. Drain pasta in a colander and return to pot. Add reserved clam liquid and tomato mixture. Toss over low heat to mix well. Add clams, dried basil, and reserved pasta water to moisten. Toss until heated through. Garnish with basil sprigs and serve.

From “Healthy Meals in Minutes”, 1995

Serves 4
Calories 407
Fat 5 g
Cholesterol 20 mg
Sodium 128 mg