Diabetic Linguine with Clam Sauce
Yield
4 servingsPrep
30 minCook
20 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
finely chopped |
|
| ¼ | cup |
shallots
finely chopped |
*
|
| 1 | each |
bay leaves
or two parsley stems |
*
|
| 1 | each |
thyme sprigs
or 1/4 teaspoon dried thyme, or 5 peppercorns |
* |
| 1 | cup |
white wine
|
*
|
| 3 | quarts |
clams
steamer |
*
|
| 1 | tablespoon |
olive oil
|
|
| 2-3 | each |
garlic cloves
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | pound |
pasta, linguine
cooked and drained |
|
| 1 | dash |
red pepper flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
finely chopped |
|
| 59 | ml |
shallots
finely chopped |
*
|
| 1 | each |
bay leaves
or two parsley stems |
*
|
| 1 | each |
thyme sprigs
or 1/4 teaspoon dried thyme, or 5 peppercorns |
* |
| 237 | ml |
white wine
|
*
|
| 3 | quarts |
clams
steamer |
*
|
| 15 | ml |
olive oil
|
|
|
garlic cloves
|
|
||
| 1.3 | ml |
dry mustard
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
pasta, linguine
cooked and drained |
|
| 1 | dash |
red pepper flakes
|
*
|
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.
