Linguine with clam sauce
An easy recipe worthy of a fine Italian restaurant, at a fraction of the cost! Clams are a lean source of protein, rich in iron, B12 and Omega- 3 fatty acids. Combined with a good measure of garlic and olive oil, this dish rates high on the health benefit scale!
Cook pasta per package instructions.
Drain the clams and reserve the juice (you should have about 1 cup)
While pasta water is heating, heat olive oil in a large saute pan over medium heat
Add garlic, red pepper flakes and half of the parsley (2 tbsp). Saute for a minute.
Add white wine and clam juice to the pan, bring to a boil and reduce the liquid until it has thickened a bit (about 3 minutes)
Add the clams to the sauce and heat through. Cover and keep warm while pasta is cooking.
When pasta is ready, take about 1/4 cup of pasta water and add to the clams.
Drain the pasta, add it to the sauce. Add the rest of the parsley, stir and serve.
Garnish with a few shavings of Parmesan cheese
Calories: 378kcal | Carbohydrates: 47g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 77mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg