Side Pannel
Linguine with White Clam Sauce
Linguine with White Clam Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Sauces, Italian
Ingredients List
- 2 cn (6 1/2 Oz. ) Minced Clams,
- Undrained
- 1/2 c Chopped Onion
- 2 tb Fresh Minced Parsley
- 1/2 ts Garlic Powder
- 1/8 ts Pepper
- 4 c Hot Cooked Linguine
- 2 tb Grated Parmesan
Directions
Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet
With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute
Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15
Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly
Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well.
Sprinkle With Parmesan Cheese & Serve Immediately.
(Fat 2.4, Chol. 26)
With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute
Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15
Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly
Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well.
Sprinkle With Parmesan Cheese & Serve Immediately.
(Fat 2.4, Chol. 26)
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