Linguine with White Clam Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This linguine is an altered recipe to reduce the fat and calories Ingredients:
2 tablespoons very light butter |
1 tablespoon canola oil |
1 (10 ounce) can baby clams, undrained |
1 tablespoon all-purpose flour |
3 cloves garlic, minced |
1/3 cup dry white wine (optional) |
1 teaspoon fresh thyme, chopped |
2 tablespoons fresh parsley, chopped |
1/8 tablespoon black pepper |
1 can minced clams, drained |
4 cups of hot linguine, cooked (it's about 8 ounces uncooked pasta) |
Directions:
1. Drain baby clams in a pot with the holes in it, over a bowl, reserving the juice.
2. Heat the butter and canola oil in a meduim saucepan over medium heat.
3. Add the garlic,and saute it for 1 minute.
4. Stir in flour.
5. Stir in the reserved juice, wine, parsley, thyme and black pepper.
6. Cook for 2 minutes, stirring constantly.
7. Add the baby clams and the minced clams and cook for 3 minutes.
8. Serve clam sauce over pasta.
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