12 oz linguine pasta 1/2 cup dry white wine or FF chicken broth 1 small onion, finely chopped 2 cans (6 1/2 oz each) chopped clams, drained; juice reserved 1 cup FF 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.