Linguini with White Clam Sauce
You can use canned clams instead of fresh if necessary; just be sure to separate the clams from the juice and save the juice.
INGREDIENTS | YIELDS 4 servings
- 3 dozen cherrystone clams
- ¼ cup canola oil
- ¼ cup minced garlic
- 2 tablespoons chopped parsley
- salt and pepper to taste
- 1 pound whole wheat linguini
Open clams and drain the juice into a small bowl. Reserve juice.
Chop clams coarsely with a sharp knife. Set aside.
Heat canola oil in a saucepan on medium heat and add clam juice, garlic, and parsley.
Simmer for about 30 minutes
Add the clams, salt, and pepper. Simmer for 5 more minutes.
Cook linguini according to the package directions.
Drain linguini and pour sauce over pasta.
Mix well and serve.
Per Serving
- Calories: 660
- Fat: 18 grams
- Protein: 33 grams
- Carbohydrates: 92 grams
- Cholesterol: 44 milligrams
Opening Clams
You will need a clam knife to open an uncooked clam. If you don't have one, use a thin, dull kitchen knife. Do not use a sharp knife and have a towel handy to protect your hands while opening the clam. Open clams over a bowl to reserve the clam juice.
