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Pasta with White Clam Sauce Recipe

Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings

Ingredients

  • 12 ounces uncooked linguine
  • 2 garlic cloves, minced
  • 1 can (2 ounces) anchovies, undrained
  • 1 tablespoon olive oil
  • 1 bottle (8 ounces) clam juice
  • 1 can (6-1/2 ounces) minced clams, undrained
  • 1/3 cup water
  • 2 tablespoons dried oregano
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons shredded Parmesan cheese

Directions

  • 1. Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan. Yield: 5 servings.

Nutritional Facts

One serving (1 cup) equals 379 calories, 13 g fat (2 g saturated fat), 19 mg cholesterol, 874 mg sodium, 50 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 lean meat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.