Linguini with Clam Sauce

By Tonya_Speed

Per Serving: 497 Calories; 11g Fat; 32g Protein; 66g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 282mg Sodium. Exchanges: 4 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

Ingredients

• 1 pound linguini, uncooked
• 3 (6 ounce) cans minced clams, undrained
• 1 (14.5 ounce) can low sodium chicken broth
• 1/4 cup butter
• 2 cloves garlic, pressed
• 2 tablespoons flour
• 1/2 cup clam juice
• 1/8 teaspoon dried thyme
• Dash of Tabasco sauce
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Preparation

Step 1

Prepare pasta according to package directions. Drain.

While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.

In skillet, melt butter over medium-high heat and sauté the pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly.

Gradually stir in clam/chicken broth liquid, clam juice, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes.

Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini.