Recipe Source: Deliciously Healthy Dinners
||2½ C pasta
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
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
Add linguini, and cook according to package directions for the shortest recommended time, about 9 minutes.
Heat olive oil in a large saucepan. Add garlic, and cook gently until it begins to soften, about 30 seconds. Do not brown.
Add lemon juice and chicken broth. Bring to a boil.
Add clams, along with liquid, parsley, salt, pepper, and butter. Simmer just until heated through, about 1–2 minutes. Do not overcook.
Strain the linguini, then add the pasta to the saucepan with the clams and mix well.
Divide into four equal portions (each about 2½ cups), and serve.
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