Diabetic Linguine with Clam Sauce
Submitted by hsamec
Fresh steamer clams cooked in white wine with shallots and herbs, then tossed with linguine in a garlicky, reduced clam broth sauce. Light, briny, and naturally diabetic-friendly with just one tablespoon of olive oil.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
50 minThis is linguine with clam sauce done right. No heavy cream, no butter, just fresh clams steamed open in white wine with shallots, bay leaf, and thyme, then chopped and tossed back into their own concentrated broth with garlic, parsley, and a whisper of dry mustard.
The sauce gets its body from reducing the clam cooking liquid by half, which intensifies that briny, ocean-floor flavor. A single tablespoon of olive oil is all the fat you need.
It’s naturally low in fat and sugar, making it a diabetic-friendly pasta night that doesn’t feel like a compromise. This tastes like something you’d order at a seaside trattoria.
Chef Tips
- Scrub your clams well and discard any that don’t close when tapped; they’re not safe to eat
- Strain the clam cooking liquid through a fine mesh sieve to catch any grit before using it in the sauce
- Reduce the broth until it’s concentrated and flavorful before adding the clams back in; this is where all the depth lives
- A squeeze of fresh lemon right before serving brightens everything up
Ingredients
Directions
Combine onion, shallots, bay leaf, parsley stems, thyme, peppercorns and wine.
Bring to a boil. Add scrubbed clams and steam for 4 to 5 minutes or until clams open.
Remove clams, discarding any that haven’t opened, separate them from shells and chop coarsely.
Strain and save liquid.
Heat olive oil and 1 TABLESPOON reserved clam juice in a medium-size non-stick frying pan.
Add garlic and mustard and cook for 1 minute.
Add parsley and cook 1 to 3 minutes more.
Add 1 cup reserved clam juice and simmer for 5 minutes or until sauce is reduced by half.
Add chopped clams and cook for 1 to 2 minutes.
Toss clam sauce with linguine, garnish with lemon, if desired, and serve warm.
Makes 4 servings.
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