Pasta with Red Clam Sauce the Editors of Publications International, Ltd.
Makes 6 servings
|1||tablespoon vegetable oil|
|2||cans (6-1/2 ounces each) chopped clams, drained and rinsed|
|1||jar (26 ounces) chunky marinara or tomato sauce|
|1||package (9 ounces) frozen green peas|
|1||pound whole wheat or white linguine, cooked al dente|
- In a 2-1/2 quart pan, over medium heat, combine oil and clams. Heat, stirring, until clams begin to sizzle, about 5 minutes.
- Add marinara sauce. Bring to a boil; reduce heat, simmer until slightly reduced, about 15 to 20 minutes.
- Add frozen peas and heat, stirring, until peas are cooked through, about 5 minutes.
- To serve, divide pasta equally among 6 bowls and ladle sauce on top.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||11 %|
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