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Linguini and Tomato-Clam Sauce Recipe

   
 

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     Linguini and Tomato-Clam Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 can (10 ounces) whole baby clams
1 tablespoon olive oil
1 medium onion, diced
1 cloves garlic, minced
1 pint cherry tomatoes, cut into halves
1-1/4 cups reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons chopped parsley
 
3/4 pound linguine
1 head iceberg lettuce

Instructions
Drain clams and reserve clam juice. In a large nonstick skillet, heat olive oil over medium-high heat, add onion, and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds more. Add tomatoes, stir, and cook for 1 minute. Stir in reserved clam juice, broth, and lemon juice; bring to a boil. In small bowl, combine cornstarch with 1 tablespoon water, and whisk into boiling broth mixture; boil 1 minute. Reduce heat to low, and stir in clams and parsley.
Cook linguini and combine with clam sauce. Slice iceberg lettuce into wedges and serve as a side salad with pasta.


Originally Submitted
1/20/2011





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