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Linguini with White Clam Sauce

Readers' Recipes (featured column)
submitted by Maureen Harrigan

Here's a simple, inexpensive recipe that is tasty and low in fat and calories.

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1 lb. linguini
2 cans chopped clams, drained, reserve 1/8 c. clam juice
3 T. fresh parsley, or 1 T. dried
1/2 c. white wine
1/4 c. extra virgin olive oil
2 cloves garlic chopped
Crushed red pepper to taste
1/2 c. of cooking water from pasta


In frying pan or Dutch oven, sauté olive oil with garlic for 3 minutes until fragrant, not browned. Add clams and juice, sauté another 3 to 4 minutes. Add white wine. Cook until sauce reduces by half, about 3 to 4 minutes. Add parsley and red pepper. When pasta is done, add 1/2 cup of pasta water and bring to a boil for 2-3 minutes.

Toss clam sauce with cooked and drained pasta and serve with salad. ENJOY!

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