Monday, January 21, 2008

Linguine with Clams and Peas

Leave your knife in the drawer. You won't need it for this recipe. It's fast and easy.

1 (9-ounce) package fresh linguine
2 tablespoons olive oil
1 1/2 teaspoons bottled minced garlic
3 (6 1/2-ounce) cans chopped clams, undrained
1 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon crushed red pepper
1 cup frozen green peas
1/2 cup (2 ounces) preshredded Parmesan cheese
2 tablespoons chopped fresh basil

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Drain clams, reserving clams and 1/2 cup juice. Add reserved clam juice, broth, wine, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add clams and peas to pan; cook 2 minutes or until thoroughly heated. Add pasta to pan; toss well.

Sprinkle with cheese and basil.

--Adapted from Cooking Light magazine

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