Linguine with Clams and Marinara Sauce
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Linguine with Clams and Marinara Sauce
YIELD Makes 4 servings
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INGREDIENTS
| 1 | teaspoon olive oil |
| 1/4 | cup chopped shallots |
| 3 | cloves garlic, finely chopped |
| 2 | cans (6 ounces each) minced clams |
| 1‑1/3 | cups Marinara Sauce (recipe) |
| 2 | tablespoons prepared pesto |
| 1/4 | teaspoon red pepper flakes |
| 8 | ounces uncooked linguine |
| 1/4 | cup chopped fresh parsley |
PREPARATION:
- Heat oil in large nonstick saucepan over medium heat until hot. Add shallots and garlic. Cook, covered, 2 minutes.
- Drain clams; reserve 1/2 cup juice. Add clams, reserved juice, Marinara Sauce, pesto and red pepper to saucepan. Cook 10 minutes, stirring occasionally.
- 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.
This recipe appears in:
Italian
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 |
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