Linguine with Red Clam Sauce
Yield: 6 servings
Exchanges per serving:
½ Lean Meat
Vegetable cooking spray
¼ cup chopped onion
1 14 ½-ounce can no-salt-added whole tomatoes, undrained and chopped
1 6-ounce can no-salt-added tomato paste
¼ cup dry white wine
¼ cup no-salt-added tomato juice
1 teaspoon dried basil
½ teaspoon garlic powder
1/8 teaspoon dried crushed red pepper
1 10-ounce can whole baby clams, drained
8 ounces linguine, uncooked
¼ cup grated Parmesan cheese
Fresh basil sprigs (optional)
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and sauté until tender. Add tomato and next 6 ingredients; bring to a boil.
2. Reduce heat, and simmer, uncovered, 10 minute or until sauce is slightly thickened, stirring occasionally. Stir in clams, and cook until thoroughly heated.
3. Cook linguine according to package directions, omitting salt and fat; drain well.
4. To serve, place linguine evenly on 6 plates; top evenly with clam sauce. Sprinkle each serving with ½ tablespoon Parmesan cheese. Garnish each serving with a basil sprig, if desired.