Linguine with Garlicky Clams & Peas

Why do I always forget that eating healthier isn't all rabbit food...

...it doesn't have to be boring...

and... in fact...

It can be totally delicious!!

I don't know!!



This is another Cooking Light recipe.

I just changed the basil to flat leaf parsley. You can use whatever herbs you like.

Linguine with Garlicky Clams & Peas
1 9oz package fresh linguine
2 TBLS olive oil
4 large garlic cloves, minced
3 61/2oz cans of chopped clams, undrained
1 C vegetable stock
1/4 C dry white wine
1/4 tsp crushed red pepper
1 C frozen peas
1/2 C Parmesan, shredded
2 TBLS fresh parsley, chopped

Cook pasta according to direction on package.
Drain and keep warm.
Drain clams, reserve clams and 1/2 C clam juice; discard remaining juice.
Saute garlic in olive oil in a large skillet. Add 1/2 C clam juice, stock, wine and crushed red pepper. Bring to a boil. Reduce heat and simmer for 5 minutes. Add clams and peas and cook until heated through. Add cooked linguine to pan and toss well. Sprinkle with shredded Parmesan and chopped parsley.
Makes 4 hearty servings.

Per serving:
Calories: 403.8
Fat: 11.5
Carbs: 46.4
Protein: 24

This is all you need.


Cook pasta according to direction on package.
Drain and keep warm.


Saute garlic in olive oil in a large skillet.

Add 1/2 C clam juice, stock, wine and crushed red pepper.

Bring to a boil.

Reduce heat and simmer for 5 minutes.

Add clams and peas and cook until heated through.




Add cooked linguine to pan and toss well.

Sprinkle with shredded Parmesan and chopped parsley.


This was so tasty and delicious!!

Add a nice green salad and you're all set!