Linguini with Red Clam Sauce
This zesty Italian dish uses naturally low-fat clams rather than sausage in the sauce. For a fibre boost, add any veggies you have handy and use whole-wheat pasta.
Sherry cooking wine
1 small, chopped
Canned tomato sauce
10 oz, drained
½ pound(s), or preferred type of pasta, cooked according to package directions
- Combine dry sherry, onion and garlic in a large skillet coated with cooking spray. Cook until tender, about 5 minutes.
- Add sauce and clams. Cook over medium-high heat until heated through, about 5 minutes.
- Add red clam sauce to hot, cooked pasta and serve.
- Yields about 1 1/2 cups per person.