Diabetic Recipes

Linguine with Red Clam Sauce


(makes 6 servings)

olive oil cooking spray
1 tablespoon (15 g) anchovy paste
2 cloves garlic, minced
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
  1. 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.
  2. Bring a large kettle of water to a boil and cook the linguine until al dente. Drain well.
  3. 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