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Linguine with Clams and Parsley*

Prep: 15 min
Cook: 12 min

12 oz linguine pasta
1/2 cup dry white wine or chicken broth
1 small onion, finely chopped
2 Tbsp minced garlic
2 cans (6.5 oz each) chopped clams, drained; juice reserved
1 cup chicken broth
3/4 cup chopped fresh parsley
2 tsp freshly grated lemon peel
juice from 1 medium lemon
1/2 tsp salt
1/8 tsp pepper

Cook pasta as package directs.

While pasta cooks, put wine, onion and garlic in a large saucepan over medium heat and bring to a simmer. Cover and cook 5 minutes or until onion is soft.

Add reserved clam juice and chicken broth. Bring to a simmer and cook uncovered 3-5 minutes for flavors to blend. Stir in clams; heat through.

Drain pasta, return to pot. Add clam sauce and remaining ingredients; toss to mix and coat.

Serves 4
Per serving: 439 calories; 3 g fat (0 g saturated)

Womans Day 2/19/02