Linguine with Clams and Marinara Sauce the Editors of Publications International, Ltd.
Linguine with Clams and Marinara Sauce
Makes 4 servings
|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|
|2||tablespoons prepared pesto|
|1/4||teaspoon red pepper flakes|
|8||ounces uncooked linguine|
|1/4||cup chopped fresh parsley|
- 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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||13 %|
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