Linguini and Tomato-Clam Sauce
From: ParentsHere's a fresh twist on a classic pasta recipe. Canned clams and a pint of cherry tomatoes make this quick dinner ready in under 30 minutes.
Servings: 4 servings
Prep: 8 mins
Total: 28 mins
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Ingredients
1 can (10 ounces) whole baby clams
1 tablespoon olive oil
1 medium onion, diced
1 cloves garlic, minced
1 pint cherry tomatoes, cut into halves
1-1/4 cups reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons chopped parsley
3/4 pound linguine
1 head iceberg lettuce
Directions
1. Drain clams and reserve clam juice. In a large nonstick skillet, heat olive oil over medium-high heat, add onion, and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds more. Add tomatoes, stir, and cook for 1 minute. Stir in reserved clam juice, broth, and lemon juice; bring to a boil. In small bowl, combine cornstarch with 1 tablespoon water, and whisk into boiling broth mixture; boil 1 minute. Reduce heat to low, and stir in clams and parsley.
2. Cook linguini and combine with clam sauce. Slice iceberg lettuce into wedges and serve as a side salad with pasta.
Nutrition Facts
Calories 446, Total Fat 6 g, Carbohydrate 75 g, Fiber 4 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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