Linguini With Clam Sauce

• 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

Directions

• 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.