Live-well: Linguine With Clam Sauce Recipe

Live-well: Linguine With Clam Sauce Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Linguine,
1 tbsp: Butter,
3: Garlic cloves, slivered
1 small: Onion, chopped
1: Carrot, chopped
5 ounce: Canned baby clams,
2 tbsp: Dry white vermough or wine,
1/3 cup: Fresh parsley, chopped
1 pinch: Pepper,
1/4 cup: Parmesan, freshly grated

Directions:

In large pot of boiling saltedwater, cook linguine for about 8-10
minutes or until tender but firm. Drain pasta and return to pot.

Meanwhile, in nonstick skillet, heat butter over medium heat; cook
garlic, onion and carrot, stirring occasionally, for about 4 minutes
or until softened. Pour in liquid from clams; add vermouth. Bring to
boil; boil for 3 minutes or until sauce is reduced by half and
slightly thickened. Add clam, parsley and pepper; return to boil.

Pour over pasta. Add half of the Parmesan; toss to coat. Serve
sprinkled with remaining Parmesan. Per Serving: about 615 calories,
29 g protein, 12 g fat, 96 g carbohydrate very high source fibre,
good source calcium, excellent source iron.

Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.

[-=PAM=-] PA_Meadows@msn.com


Source from luhu.jp