Pasta with White Clam Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
Garlic and oregano enhance the seafood flavor of this delicious linguine with white clam sauce. An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14. For convenience, it can be made in advance—and leftovers are just as good! —Kelli Soike, Tallahassee, Florida
Ingredients
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12 ounces uncooked linguine
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2 garlic cloves, minced
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1 can (2 ounces) anchovies, undrained
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1 tablespoon olive oil
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1 bottle (8 ounces) clam juice
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1 can (6-1/2 ounces) minced clams, undrained
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1/3 cup water
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2 tablespoons dried oregano
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1 tablespoon minced fresh parsley
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1/4 teaspoon salt
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1/2 teaspoon pepper
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5 tablespoons shredded Parmesan cheese
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Optional: Chopped fresh parsley and fresh oregano leaves
Directions
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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; if desired, top with parsley and oregano.
Nutrition Facts
1 cup: 379 calories, 13g fat (2g saturated fat), 19mg cholesterol, 874mg sodium, 50g carbohydrate (0 sugars, 4g fiber), 16g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 lean meat.
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