Lin­guine and Clam Sauce

Woman's World - - Cook Up Something -

Cook pasta ac­cord­ing to pack­age di­rec­tions; drain, re­serv­ing 1/4 cup cook­ing wa­ter. Mean­while, in large non­stick skil­let, cook ba­con un­til crisp. Trans­fer to pa­per tow­els; drain. In drip­pings in skil­let, cook gar­lic over medium-low heat, stir­ring, un­til soft­ened and fra­grant, but not browned, 1-2 min­utes. Add clams and their juice and wine; over medi­umhigh, bring to boil. Re­duce heat to low; cook un­til slightly re­duced, about 5 min­utes. Add pasta; toss to coat. Over medium, cook, stir­ring, un­til heated through, 3-4 min­utes. Add re­served wa­ter, 1 Tbs. at a time, if nec­es­sary to thin sauce. Trans­fer to serv­ing bowl; crum­ble ba­con on top. Sprin­kle with pars­ley.

Serv­ings: 4. Cals.: 403. Pro­tein: 23 g. Fat: 14 g. (5 g. sat­u­rated). Chol.: 75 mg. Carbs.: 47 g. Sodium: 560 mg. Fiber: 2 g. Sugar: 3 g. Kitchen time: 25 min­utes. To­tal time: 25 min­utes.

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