Friday, July 7, 2017

Clam Linguine

We first tried this recipe over 15 years ago. That's how long we've been trying to improve our diets and do more "low-fat" cooking! It's a good one, and quite festive if you use red peppers. (Today I'm using yellow ones.)

Linguine with Clam Sauce

3-4 ounces uncooked linguine, cooked and drained
1-2 teaspoons olive oil
2 cloves garlic, finely chopped
1/2 cup diced red bell pepper (or yellow or orange)
1 teaspoon flour
1 can minced clams, drained and liquid reserved
salt and pepper to taste
1/4 teaspoon dried oregano
1/2 cup frozen green peas, thawed
2 tablespoons grated Parmesan cheese


Cook garlic and pepper in oil until crisp-tender, then stir in flour. Add clam liquid, salt, pepper and oregan and bring to a boil. Simmer for 5 minutes, then stir in clams and peas. Heat through. Serve over pasta and sprinkle with cheese. 2 servings.

P.S. Did you notice from the picture that we used fettucini instead of linguine this time. It really doesn't matter!

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