Live-well: linguine with clam sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Linguine |
| 1 | tablespoon | Butter |
| 3 | Garlic cloves, slivered | |
| 1 | small | Onion, chopped |
| 1 | Carrot, chopped | |
| 5 | ounces | Canned baby clams |
| 2 | tablespoons | Dry white vermough or wine |
| ⅓ | cup | Fresh parsley, chopped |
| 1 | pinch | Pepper |
| ¼ | cup | Parmesan, freshly grated |
Directions
In large pot of boiling saltedwater, cook linguine for about 8-10 minutes or until tender but firm. Drain pasta and return to pot.
Meanwhile, in nonstick skillet, heat butter over medium heat; cook garlic, onion and carrot, stirring occasionally, for about 4 minutes or until softened. Pour in liquid from clams; add vermouth. Bring to boil; boil for 3 minutes or until sauce is reduced by half and slightly thickened. Add clam, parsley and pepper; return to boil.
Pour over pasta. Add half of the Parmesan; toss to coat. Serve sprinkled with remaining Parmesan. Per Serving: about 615 calories, 29 g protein, 12 g fat, 96 g carbohydrate very high source fibre, good source calcium, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.
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