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Seafood: Linguine w/Clam Sauce

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail
WW Points
Exchanges
Yield: 5 cups (4 servings)

- 8 ounces uncooked linguine or other pasta
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 3/4 cup packed chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Two 6-1/2-ounce cans minced clams, drained, juice reserved
- 1/4 cup white wine or water

Cook the linquine according to the package directions, omitting salt; drain well.

While the pasta is cooking, prepare the sauce. In a medium skillet, saute the onion and garlic about 2 minutes. Add 1/2 cup of the parsley, the oregano, pepper flakes, and the juice saved from the clams. Add the wine and simmer
about 5 minutes. Add the clams and heat about 1 minute.

Add the pasta to the sauce; toss until mixed. Sprinkle the remaining chopped parsley on top of the pasta.

One 1-1/4 cups serving equals: Calories: 357, Fat: 9 g, Cholesterol: 29 mg, Sodium: 164 mg, Carbohydrate: 48 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 19g ++++ Exchanges: 3 Starch/Bread, 2 Lean Meat ++++ WWP: 8