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  • Linguini With Clam Sauce

A simple, yet timeless classic

Recipe Source: Deliciously Healthy Dinners


  • 12 oz whole-wheat linguini

  • 1 Tbsp olive oil

  • 1 Tbsp garlic, minced (about 2–3 cloves)

  • 1 Tbsp lemon juice

  • 1 C low-sodium chicken broth

  • 2 C canned whole clams, undrained

  • 2 Tbsp fresh parsley, minced (or 2 tsp dried)

  • ¼ tsp salt

  • ¼ tsp ground black pepper

  • 1 Tbsp butter

calories 476
Total fat 9 g
Saturated fat 3 g
Cholesterol 61 mg
Sodium 262 mg
Total fiber 11 g
Protein 34 g
Carbohydrates 66 g
Potassium 681 mg


  • 1
    In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

  • 2
    Add linguini, and cook according to package directions for the shortest recommended time, about 9 minutes.

  • 3
    Heat olive oil in a large saucepan.  Add garlic, and cook gently until it begins to soften, about 30 seconds.  Do not brown.

  • 4
    Add lemon juice and chicken broth.  Bring to a boil.

  • 5
    Add clams, along with liquid, parsley, salt, pepper, and butter.  Simmer just until heated through, about 1–2 minutes.  Do not overcook.

  • 6
    Strain the linguini, then add the pasta to the saucepan with the clams and mix well.

  • 7
    Divide into four equal portions (each about 2½ cups), and serve.  

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