Linguine and Clams

I love Cooking Light magazine. I get so many incredible ideas from them. Whether it?s an actual recipe or an idea on how to cut the fat in something I already make, it?s definitely my go to cooking magazine. Last year they had a recipe for linguini and clams. I love pasta and clams are one of the few seafood items that I eat so I immediately knew I had to try this recipe.







Linguine and Clams (adapted from Cooking Light)



1 pound linguine

1 T. olive oil

2 garlic cloves, minced

1 c. chicken broth

½ c. white wine

2 cans (6 ½ oz) chopped clams, in juice

½ t. red pepper

1 c. thinly sliced mushrooms

1 c. chopped tomatoes

½ c. parmesan cheese

1 T. butter

2 T. chopped basil



1. Bring a pot of water to boiling over high heat. Add the linguine and cook according to package directions.



2. Meanwhile, heat the oil in a pan over medium heat. Add the garlic and sauté for 1 minute. Drain the juice of one can of clams into the pan. Add broth, wine, and red pepper to the pan. Bring to a boil. Reduce heat and simmer 5 minutes.



3. Slowly stir in the tomatoes, clams, remaining clam juice, and mushrooms. Cook for 4 minutes. Add the butter and a splash of wine. Cook for 3 additional minutes.



4. Add pasta and toss. Sprinkle with parmesan cheese and basil.



5. Serve warm.