Wednesday, April 23, 2008

Linguine with Clam Sauce

Mine looked like the picture. Yay! But taste... eh it needed cream or butter.
It was really easy to make. D said it was a bit dry (he had it about 2 hours after I made it), because I didn't think it having it immediately after I made it.
All in all, we tried it and there we go. I think the recipe with the red sauce was much better.

We had with a Caesar Salad.

Linguine with Clam Sauce

1 (9-ounce) package fresh linguine
4 bacon slices

2 teaspoons bottled minced garlic
1 teaspoon dried basil
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 (6 1/2-ounce) cans minced clams, drained
1 (8-ounce bottle) clam juice
1/4 cup (1 ounce) preshredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, place bacon in a large nonstick skillet over medium heat, and cook until crisp. Remove bacon from pan, and crumble. Reserve 1 tablespoon drippings in pan. Add garlic and basil; sauté for 30 seconds. Add bacon, lemon juice, and the next 4 ingredients (lemon juice through clam juice); cook 3 minutes, stirring occasionally.

Combine the pasta and clam mixture, and toss well. Sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup linguine mixture and 1 tablespoon cheese)

CALORIES 290 (24% from fat); FAT 7.7g (sat 2.8g,mono 1.7g,poly 1.2g); PROTEIN 32g; CHOLESTEROL 97mg; CALCIUM 190mg; SODIUM 415mg; FIBER 1.3g; IRON 26.9mg; CARBOHYDRATE 21.7g

Cooking Light, NOVEMBER 2001

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