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.

Source: Parents Magazine

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Recipe Summary

prep:
8 mins
cook:
20 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

446 calories; total fat 6g; carbohydrates 75g; fiber 4g; protein 22g.

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