Diabetes Forecast

Linguine With Clam Sauce

Per Serving

Linguine With Clam Sauce

Makes: 6
Serving Size: 1 cup
Calories 365
Fat 10 g
Saturated Fat 1.3 g
Carbohydrate 47 g
Fiber 7 g
Sugars 3 g
Cholesterol 25 mg
Sodium 545 mg
Potassium 325 mg
Protein 19 g
Phosphorus 250 mg
Choices: Starch 3, Lean Meat 2, Fat 1
  • Makes: 6
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes


24 littleneck clams
2/3 cup dry white wine
12 oz. whole wheat linguine
3 1/2 Tbsp. olive oil, divided
4 garlic cloves, minced
pinch crushed red pepper
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup whole wheat bread crumbs
2 Tbsp. minced fresh parsley


  1. Wash the clams well, removing all grit. Place the wine in a large skillet and heat over medium-high heat. Place the clams in the skillet, cover, and steam until the clams open, about 5 to 8 minutes. Reserve the pan liquid; discard any unopened clams. Remove the clam meat and chop coarsely. If necessary, add enough water to the reserved pan liquid to equal 1 cup. Set aside.
  2. Bring a large 6-quart pot of lightly salted water to boiling. Add the linguine and cook for 9 to 10 minutes.
  3. Meanwhile, in a large skillet, heat 3 Tbsp. of the oil and the garlic over low heat for 10 minutes. Add the chopped clams and 1 cup of the reserved pan liquid, and simmer the sauce for 3 to 4 minutes. Add the crushed red pepper, salt, and black pepper to the sauce.
  4. Drain the pasta and return it to the pot.
  5. For the topping, in a small skillet, heat the 1/2 Tbsp. of olive oil over medium-high heat. Add the bread crumbs and toast for 3 to 4 minutes. Add the parsley and combine.
  6. Add the clam sauce to the pasta, and toss well to coat the noodles. Add the bread crumb mixture and toss. Serve immediately.

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