Linguine with Red Clam sauce

By mdyess

Ingredients

• Vegetable cooking spray
• 114 c. chopped onion
• 1 (14 112 oz.) can no-salt-added tomatoes, undrained and chopped
• I (6 oz.) can no-salt-added tomato paste
• 114 c. Chablis or other dry white wine
• 114 c. no-salt-added tomato juice
• 1 tsp. dried whole basil
• 112 tsp. garlic powder
• 118 tsp. crushed red pepper
• 1 (10 oz.) can whole baby clams, drained
• 8 oz. linguine, uncooked
• 114 c. grated Parmesan cheese
• Fresh basil sprigs (optional)

Preparation

Step 1

Coat a large non-stick skillet with cooking spray; place over medium-high heat until
hot. Add onion, and saute until tender. Add chopped tomato and next 6 ingredients;
bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until sauce is of
desired consistency, stirring occasionally. Stir in clams, and cook until thoroughly
heated.
Cook linguine according to package directions, omitting salt and fat; drain well.
Divide linguine evenly among 6 individual serving plates; top evenly with clam
sauce. Sprinkle each serving with Parmesan cheese. Garnish each serving with a
fresh basil sprig, if desired. Yield: 6 servings (about 157 calories per 1 cup serving).
Protein 7.4; fat 1.4; carbohydrate 28.8; cholesterol 8; iron 2.4; sodium 212; calcium
77.