Easy Linguine With White Clam Sauce

Prep: 12 minutes; Cook: 7 minutes.

Yield: Makes 2 servings (serving size: 1 1/2 cups)

Ingredients

• 4  ounces  uncooked linguine
• 1  tablespoon  unsalted butter
• 1/2  small finely chopped onion (about 1/4 cup)
• 1/2  teaspoon  bottled minced garlic
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  (6 1/2-ounce) cans chopped clams, drained, reserving 2 tablespoons juice
• 1  teaspoon  extra-virgin olive oil
• 2  tablespoons  shredded Parmesan-Romano cheese, divided
• 1  scallion, chopped

Preparation

1. Cook the linguine according to the package directions. Reserve 2 tablespoons of the pasta water before draining.

2. While the pasta cooks, make the clam sauce: In a skillet over medium heat, warm the butter until hot, about 2 minutes. Sauté onion and garlic 1 minute. Add salt and pepper; continue to sauté another minute, or until onion is soft and garlic is fragrant but not browned. Add the drained chopped clams and reserved 2 tablespoons clam juice; stir gently to combine, and simmer.

3. Add reserved 2 tablespoons pasta water to the skillet with the sauce. Stir sauce, and continue to simmer 3 minutes or until slightly thickened.

4. Toss the linguine with olive oil and divide between two bowls. Top each serving of pasta with half of the clam sauce, 1 tablespoon cheese, and a sprinkling of chopped scallion.

Nutritional Information

Calories:

595

Fat:

15g (sat 6g,mono 4g,poly 2g)

Cholesterol:

146mg

Protein:

58g

Carbohydrate:

55g

Fiber:

2g

Iron:

54mg

Sodium:

475mg

Calcium:

255mg