I like this recipe even better than Linguine with Clams & Parsley. I've made it a few times, but I've never had dry white wine so I just used chicken broth, I didn't have fresh parsley so I just sprinkled some dry in till it looked good, and I like it with angel hair pasta instead. Angel hair really soaks up the flavor and it's yummy!  And 2 added bonuses here - it's ingredients that I normally have on hand so I can make it anytime (like when I don't feel like grocery shopping LOL) and it makes great leftovers for lunch the next day.
Linguine with White Clam Sauce
From Low Fat and Loving It by Ruth Spears
Serves 4
2 6.5 oz cans minced clams
2 Tbsp olive oil
5 cloves garlic, minced
1/2 cup dry white wine
1/4 cup chopped parsley, preferably Italian
1/2 tsp dried oregano
Freshly ground black pepper
12 oz linguine
Optional garnish: 12 fresh littleneck clams, steamed open
Bring a large pot of salted water to a boil. Have a large heated bowl ready, as well as individual soup bowls.
Drain the minced clams, reserving the juice, and set aside. You should have between one-half and three-quarters cups clam juice.
While the water is heating, warm the oil in a heavy skillet over moderate heat and saute the garlic just unitl it sizzles but has not take on color, about 1 minute. Add the clam juice, wine, parlsey, oregano, and liberal grindings of black pepper and bring to a boil. Lower heat and simmer partially covered for 10 minutes. Stir in the minced clams and cook gently, just until clams have heated through.
Cook the linguine al dente, drain, and put in the heated serving bowl. Add the clam sauce, toss well, and dish out into heated soup bowls. Top each portion with 3 optional fresh clams and serve at once.
Calories 450
Protein 23 g
Carbohydrates 68 g
Total fat 9 g
Saturated 1 g
Polyunsaturated 1 g
Cholesterol 30 mg
Sodium 116 mg
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Linguine with White Clam Sauce
