Low fat Linguine w/ Clam Sauce Recipe
1/4 of recipe equals 1 serving
|Amount per serving
||Calories from Fat
8 oz. Linguine
1 tbsp olive oil
6 large cloves garlic minced
3 (10-ounce) cans whole baby clams with juices
1/3 c dry white wine or nonalch white wine
1/3 chicken broth defatted
1 large shredded carrot
1/2 tsp. dried oregano
1/2 cup snipped loosely pakced fresh parsley
1/2 tsp salt
1/8 tsp black pepper
Cook pasta according to directions on package. Drain and set aside. If necessary, cover to keep warm.
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray. Add the oil and heat over medium heat. Add the garlic. Cook and stir one minute.
Drain clams, reserving the juices. Set teh clams aside. Add the juices, boil about 15 min. or until the mixture reduces to abotu 1 1/3 cups.
Stir in the clams and all but 1 tbs. of parsley. Simmer about 1 minute or until just heated through. Stir in salt and pepper.
To serve, transfer hot pasta to a large bowl. Pour the clam sauce over the pata and gently toss until well combined. Sprinkle with the remaining 1 tbsp. parsley to garnish.
Makes 4 servings
WW Points: 6
Cal: 288 ; Fat: 8 ; Fiber: 0
last edit by
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