Thursday, May 15, 2008

Linguine with Clam Sauce

We like simple pasta dishes, and this is one of the best we've tried. It has a very clean taste (and the fact it is so easy to prepare is a big plus).

1 (9-ounce) package fresh linguine
4 bacon slices
2 teaspoons bottled minced garlic
1 teaspoon dried basil
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 (6 1/2-ounce) cans minced clams, drained with liquid reserved
1/2 cup frozen green peas

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

While pasta cooks, place bacon in a large nonstick skillet over medium heat, and cook until crisp. Remove bacon from pan, and crumble. Reserve 1 tablespoon drippings in pan. Add garlic and basil; sauté for 30 seconds. Add bacon, lemon juice, pepper, and clam liquid; cook 3 minutes, stirring occasionally.

Add clams and frozen green peas. Stir to combine; return to boil.

Combine the pasta and clam mixture, and toss well.

--Adapted from Cooking Light magazine

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