Linguini and Tomato-Clam Sauce

Here's a fresh twist on a classic pasta recipe. Canned clams and a pint of cherry tomatoes make this quick dinner ready in under 30 minutes.

Linguini and Tomato-Clam Sauce
Servings: 4 Prep 8 mins Cook 20 mins


  • 1 can (10 ounces) whole baby clams
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove 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

Make It

1. 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.

2. Cook linguini and combine with clam sauce. Slice iceberg lettuce into wedges and serve as a side salad with pasta.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 446, Fat, total (g): 6, carb. (g): 75, fiber (g): 4, pro. (g): 22, Percent Daily Values are based on a 2,000 calorie diet.