International
Linguini With Clam Sauce
a simple, yet timeless classic
Gather
Ingredients
- 12 oz whole-wheat linguini
- 1 Tbsp olive oil
- 1 Tbsp garlic, minced (about 2–3 cloves)
- 1 Tbsp lemon juice
- 1 C low-sodium chicken broth
- 2 C canned whole clams, undrained
- 2 Tbsp fresh parsley, minced (or 2 tsp dried)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp butter
Make it
Method
- 1
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- 2
Add linguini, and cook according to package directions for the shortest recommended time, about 9 minutes.
- 3
Heat olive oil in a large saucepan. Add garlic, and cook gently until it begins to soften, about 30 seconds. Do not brown.
- 4
Add lemon juice and chicken broth. Bring to a boil.
- 5
Add clams, along with liquid, parsley, salt, pepper, and butter. Simmer just until heated through, about 1–2 minutes. Do not overcook.
- 6
Strain the linguini, then add the pasta to the saucepan with the clams and mix well.
- 7
Divide into four equal portions (each about 2½ cups), and serve.
- 8
Tip: Lovely served with Grilled Romaine Lettuce With Caesar Dressing .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
