A deliciously light and healthy pasta recipe you can make from your pantry in minutes!
Author: Martha McKinnon | Simple Nourished Living
1pounduncooked linguini or spaghetti (I used brown rice spaghetti)
4clovesgarlic, finely minced
⅛teaspooncrushed red pepper flakes
¼cupdry white wine
¼cupfresh parsley, chopped
2teaspoonsfresh basil, chopped
3cans(6.5 ounces each) minced or chopped clams, drained with liquid reserved
Salt and pepper to taste
Cook the spaghetti, according to instructions on package until it's al dente and then drain it well.
Meanwhile, in a large skillet or saucepan, gently heat the oil over medium-low heat. Add the garlic and red pepper flakes and cook, stirring constantly, for about 15 to 20 seconds, until fragrant.
Add the reserved clam juice and white wine. Bring to a boil and then continue to boil, uncovered, for about 1 minute.
Reduce the heat to low and simmer gently until the liquid begins to reduce, about 5 minutes.
Add the clams and simmer until just heated, about 30 to 60 seconds. Then stir in the parsley and basil.
Add pasta and toss until it's well coated, about 30 to 45 seconds.
Season to taste with salt and pepper and serve immediately.
Have all your ingredients measured and prepared before you start cooking. That way you can give your attention to the sauce, which will be ready in about the time it takes your pasta to cook.If you don't have white wine, substitute ¼ cup of bottled clam juice instead.I used brown rice spaghetti to keep it gluten-free, but use whatever kind of linguini or spaghetti you like best.Serving size: 1-⅓ cupsEach serving made with regular spaghetti has:10*SmartPoints (Green plan)10*SmartPoints (Blue plan)10*SmartPoints (Purple plan)9*PointsPlus (Old plan)Each serving made with whole wheat spaghetti has:9*SmartPoints (Green plan)9*SmartPoints (Blue plan)2*SmartPoints (Purple plan)
Lightened Up Spaghetti with White Wine Clam Sauce
Amount Per Serving (1 -⅓ cups)
Calories 334Calories from Fat 24
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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