Title: Linguine with White Clam Sauce #2
Categories: Italian Sauce Seafood
Yield: 4 Servings
| 2 | cn | (6 1/2 Oz. ) Minced Clams, |
| | | Undrained |
| 1/2 | c | Chopped Onion |
| 2 | tb | Fresh Minced Parsley |
| 1/2 | ts | Garlic Powder |
| 1/8 | ts | Pepper |
| 4 | c | Hot Cooked Linguine |
| 2 | tb | Grated Parmesan |
Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet
With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute
Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15
Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly
Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well.
Sprinkle With Parmesan Cheese & Serve Immediately.
(Fat 2.4, Chol. 26)