I love linguine with clam sauce. My favorite is in the Palm Restaurant cookbook. I made a low fat linguine with clam sauce tonight, that was pretty good, and easy to make. While the Palm Restaurant version is better, this one was still very good, and low fat! I tweaked my first attempt, and made it a little closer to the Palm version.

Ingredients:
8 ounces linguine noodles, uncooked
1 teaspoon olive oil
1 1/2 teaspoons finely chopped garlic
1 dash of cayenne pepper
3 (6 1/2 ounce) cans chopped clams
1/2 a chicken bouillon cube
2 tablespoons parmesan cheese
fresh ground pepper

Directions:
In a large pot, bring water to boil. Break linguine in half, add to boiling water, and cook for 10 minutes.
While the linguine is cooking, heat oil in a large skillet over medium heat.
Add garlic, and cayenne pepper and saute 2 minutes, stirring often to prevent burning.
Drain clam liquid into skillet, add 1/2 a chicken bouillon cube, and simmer for 5 minutes.
Add clams to skillet and simmer 5 minutes.
When linguine is done cooking, drain, and place into serving bowl with clam sauce, cheese, and pepper and toss lightly.
Serve. (A pasta server utensil works great for scooping the pasta and clams without loading your plate with clam juice)

Posted by Rob in Recipes on March 3rd, 2007 | No Comments