Spicy Linguine & ClamsSubmitted by: KINI08
IntroductionAn easy family favorite! An easy family favorite!
1 can minced clams (6.5oz), drained
2 cans minced clams (6.5oz ea), reserve liquid
Cooking Wine Chablis (approx. 3/4 cup)
3 tsp minced garlic, (from a jar is fine)
Red pepper flakes, to taste (I use 1/2 tsp)
1/4 cup Parmesan cheese, shredded
14 oz. Whole Wheat Linguine
Olive Oil Non-fat cooking spray
Drain clams, (reserving liquid of 2 of the 3 cans); add clams and garlic to pan. In frying pan, spray with a bit of non-fat spray.
Saute for 1 minute on medium high heat before adding a little of the clam juice. Continue to saute the clams - adding more of the clam juice as it cooks off. When you run out of clam juice, add a bit of the cooking wine and continue to saute; adding more wine as it cooks off. Once you've started using the wine, go ahead and add your red pepper flakes.
As soon as you've added the last of the wine, cover pan & reduce heat to simmer so it doesn't cook off.
When pasta is done, drain and toss with clam mixture, and top with the Parmesan cheese.
Great served with thinly sliced French bread, corn & green salad.
Number of Servings: 6
Recipe submitted by SparkPeople user KINI08.