Easy Linguine With White Clam Sauce
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.
- Yield: Makes 2 servings (serving size: 1 1/2 cups)
Prep: 12 minutes; Cook: 7 minutes.
Nutritional Information
| Calories per serving: | 595 |
|---|---|
| Fat per serving: | 15g |
| Saturated fat per serving: | 6g |
| Monounsaturated fat per serving: | 4g |
| Polyunsaturated fat per serving: | 2g |
| Protein per serving: | 58g |
| Carbohydrates per serving: | 55g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 146mg |
| Iron per serving: | 54mg |
| Sodium per serving: | 475mg |
| Calcium per serving: | 255mg |
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