Live-well: linguine with clam sauce

2 Servings

Ingredients

Quantity Ingredient
½ pounds Linguine
1 tablespoon Butter
3 Garlic cloves, slivered
1 small Onion, chopped
1 Carrot, chopped
5 ounces Canned baby clams
2 tablespoons Dry white vermough or wine
⅓ cup Fresh parsley, chopped
1 pinch Pepper
¼ 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.

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