Linguine with Clam Sauce Recipe

This pasta classic is so tasty, you might think you were dining at the neighborhood Italian restaurant. Serve with Garlic Bread and a tossed salad.
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  • 8 ounces linguine
  • 1 tablespoon cornstarch
  • 1/4 cup white wine
  • 3 cans (6 1/2 ounces each) chopped clams
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1 tablespoon McCormick® Parsley Flakes
  • 1/4 teaspoon McCormick® Red Pepper, Crushed
10 mins
15 mins
1. Cook pasta as directed on package.

2. Meanwhile prepare the clam sauce. Mix cornstarch and white wine until blended; set aside. Drain clams, reserving 1 1/4 cups of juice.

3. Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute or until very lightly browned. Add 1 1/4 cups reserved clam juice, parsley and red pepper. Gradually stir in cornstarch mixture. Bring to boil. Boil 1 minute, stirring constantly until sauce is thickened. Add clams; cook until heated through.

4. Toss sauce with drained pasta. Serve with grated Parmesan cheese, if desired.
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Nutrition (per serving)
Calories: 340 Calories
Fat: 8 Grams
Protein: 17 Grams
Cholesterol: 23 Milligrams
Carbohydrates: 50 Grams
Sodium: 581 Milligrams
Fiber: 2 Grams

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