Use fresh muscles instead of clams for a twist on this dish.
Cook a light, healthy version of linguine with clam sauce with just a few substitutions and alterations to a basic recipe. By using whole-grain, low-fat and salt-free products, you will reduce significantly the calorie count of this classic Italian dish. The wine added to white sauce is slightly lower in calories than the tomato products added to red sauce, but adds a significant flavor boost to the dish. Substitute white wine with chicken broth or additional clam juice for an alcohol-free recipe.
Instructions
Linguine with White Clam Sauce
1. Bring a large pot of water to a boil over high heat. Add linguine and cook per the instructions on the package until al dente. Drain.
2. Saut the garlic, shallots and olive oil in a large skillet over medium-low heat for two to three minutes. Do not let garlic brown.
3. Add parsley, basil, oregano, white wine and clam juices to the skillet and simmer for eight minutes.
4. Add the clams to the sauce and cook for another two minutes, until heated through.
5. Put linguine in a large bowl and pour the sauce on top. Toss well to combine and serve.
Linguine with Red Clam Sauce
6. Bring a large pot of water to a boil over high heat. Add linguine and cook per the instructions on the package until al dente. Drain.
7. Warm olive oil in a large skillet over medium-high heat. Add garlic, onion and crushed red pepper to skillet and saut for three to four minutes, until onion softens.
8. Add tomatoes and tomato paste to the skillet and cook for four minutes or until thickened.
9. Stir in clams, parsley, basil and oregano and cook for two minutes or until heated through.
10. Put linguine in a large bowl and pour the sauce on top. Toss well to combine and serve.
Tags: minutes until, Clam Sauce, basil oregano, boil over, boil over high, bowl pour