Linguine with Clam Sauce

8 Ounces Uncooked Linguine

2 (6 1/2) Cans Minced Clams, Drained

1 1/2 Tablespoons Olive Oil

1/3 Cup Minced Shallots (about 2 medium)

1 Tablespoon Bottled Minced Garlic

1/2 Cup Dry White Wine or Clam Juice

2 Teaspoons Lemon Juice

1/2 Teaspoon Black Pepper

1/4 Teaspoon Salt

1/4 Teaspoon Crushed Red Pepper

1/3 Cup Minced Fresh Parsley

1. Cook pasta according to package directions, omitting salt & fat.

2. While pasta cooks, drain clams, reserving 1/2 cup of clam juice. Heat oil in a large nonstick skillet over medium-high heat. Add shallots & garlic; Saute 2 min. or until shallots are tender. Add reserved 1/2 cup clam juice, wine, & next 4 ingredients; Bring to a boil. Stir in clams & parsley. Reduce heat & simmer 3 min.

3. Drain pasta. Combine pasta & clam mixture; Toss well.

~ by ateer88 on January 8, 2008.