LINGUINE WITH CLAMS

Linguine with Clams image

Go crazy for clams! The right flavor combinations help bring down the fat count on this traditional dish. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

12 oz uncooked linguine
1 tablespoon olive oil
2 medium shallots, chopped
1 clove garlic, finely chopped
1 cup chopped plum (Roma) tomatoes
1 cup dry white wine or nonalcoholic wine
1 1/2 cups chicken broth
1/4 cup plus 2 tablespoons chopped Italian parsley
3 dozen littleneck clams, scrubbed

Steps:

Prepare linguine according to package directions.
Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add shallots and garlic; cook and stir 4 minutes or until shallots are softened. Stir in tomatoes and cook 1 minute. Add wine; heat to boiling; cook 2 minutes. Add broth and parsley. Return to a boil.
Add clams; cover and cook 5 minutes or until clams open. Discard any unopened clams. Remove clams to a bowl with slotted spoon. Return broth mixture to a boil. Boil 4 minutes or until reduced by one-third.
Remove 24 of the clams from their shells and mince; discard those shells. Keep remaining 12 clams in their shells.
Add the minced clams and pasta to the saucepan. Toss to combine. Add remaining clams in shells to pasta mixture.

Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g, TransFat 0 g