Linguine with Red Clam Sauce
(makes 6 servings)
| 1 | tablespoon (15 g) anchovy paste |
| 1/4 | teaspoon (1.25 ml) dried crushed red pepper |
| 1 | 28 ounce can (793 g) Italian style crushed tomatoes |
| 1 | 5-ounce (142 g) can whole clams |
| 1/3 | cup (160 ml) dry white wine |
| 2 | tablespoons (30 ml) tomato paste |
| 2 | tablespoons (8 g) flat-leaf parsley, chopped |
| 12 | ounces (360 g) linguine |
- Coat a non-stick pot with cooking spray. Add the anchovy paste and garlic. Stir and cook for 2 minutes. Add the crushed red pepper flakes, tomatoes, and broth from the clams, white wine, tomato paste, and parsley. Bring to a simmer and cook for 10 minutes until slightly thickened.
- Bring a large kettle of water to a boil and cook the linguine until al dente. Drain well.
- Add the linguine and clams to the sauce and reheat, Serve immediately.
| Per serving: | 283 calories (3% calories from fat), 12 g protein, 1 g total fat (0.1 g saturated fat), 55 g carbohydrates, 3 g dietary fiber, 10 mg cholesterol, 546 mg potassium, 958 mg sodium* |
| Diabetic exchanges: | 3 1/2 carbohydrate (3 bread/starch, 2 vegetable) |
*recipe not recommended for low-sodium diets
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