1/2 lb Linguine
1 tbsp Butter
3 Garlic cloves, slivered
1 small Onion, chopped
1 Carrot, chopped
5 oz Canned baby clams
2 tbsp Dry white vermough or wine
1/3 cup Fresh parsley, chopped
1 pinch Pepper
1/4 cup Parmesan, freshly grated
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In large pot of boiling saltedwater, cook linguine for about 8-10 minutes or until tender but firm. Drain pasta and return to pot.
Meanwhile, in nonstick skillet, heat butter over medium heat; cook garlic, onion and carrot, stirring occasionally, for about 4 minutes or until softened. Pour in liquid from clams; add vermouth. Bring to boil; boil for 3 minutes or until sauce is reduced by half and slightly thickened. Add clam, parsley and pepper; return to boil.
Pour over pasta. Add half of the Parmesan; toss to coat. Serve sprinkled with remaining Parmesan. Per Serving: about 615 calories, 29 g protein, 12 g fat, 96 g carbohydrate very high source fibre, good source calcium, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
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