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!