Linguine and Clam Sauce

Ingredients:

• 2 (6 1/2 oz.) cans clams, minced
• 1 tablespoon shallots, chopped
• 1/4 cup olive oil
• 1 teaspoon garlic, chopped
• 2 tablespoons parsley, chopped
• 1/4 teaspoon dried red pepper
• 1/4 cup dry white wine (Chablis, Chardonnay)
• 1/2 tablespoon margarine
• 2 tablespoons parmesan cheese, freshly grated
• Black pepper, to taste
• 8 ounces dry linguine, cooked (2 oz. dry = 1 cup cooked)
  

Directions:

1. Drain clams and set aside.

2. Reserve 2/3 cup clam juice.

3. In a well-seasoned skillet.

4. Sauté shallots over medium-high heat until transparent.

5. Add garlic and continue to sauté until lightly colored.

6. Add parsley and pepper; stir.

7. Add wine.

8. Bring to a boil and reduce by half.

9. Add reserved clam juice.

10. Bring to a boil and reduce by half.

11. Add minced clams and stir.

12. Remove from heat.

13. Add margarine and cheese.

14. Add black pepper to taste.

15. Serve over linguine.

Nutrients:
(per serving)

• 426 Calories
• 23 gm Protein
• 19 gm Total Fat
• 3 gm Saturated Fat
• 39 mg Cholesterol (Dietary)
• 1 gm Fiber (Dietary)
• 149 mg Sodium
  
  

Yield: 4 servings

Cookery Classics, A Treasury of Healthwise Recipes by Kathleen Duran, R.D.