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Pollo alla Firènze
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Linguine with Clams and Marinara Sauce
Yield: Makes 4 servings
Ingredients:
1
teaspoon olive oil
1/4
cup chopped shallots
3
cloves garlic, finely chopped
2
cans (6 ounces each) minced clams
2
tablespoons prepared pesto
1/4
teaspoon red pepper flakes
8
ounces uncooked linguine
1/4
cup chopped fresh parsley
Preparation:
1.
Heat oil in large nonstick saucepan over medium heat until hot. Add shallots and garlic. Cook, covered, 2 minutes.
2.
Drain clams; reserve 1/2 cup juice. Add clams, reserved juice, Marinara Sauce, pesto and red pepper to saucepan. Cook 10 minutes, stirring occasionally.
3.
Prepare linguine according to package directions, omitting salt. Drain. Spoon sauce evenly over each serving; top with parsley. Garnish with lemon slices and additional parsley, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 293 mg |
| Protein | 32 g |
| Carbohydrate | 54 g |
| Fiber | 4 g |
| Cholesterol | 58 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 13 % |
| Calories | 398 |
Dietary Exchange:
| Starch | 2-1/2 |
| Meat | 3 |
| Vegetable | 2-1/2 |
This recipe appears in:
Italian
