Linguine With Pesto-Marinara Clam Sauce from Healthy Diabetic Recipes

Linguine With Pesto-Marinara Clam Sauce Recipe

Recipe Ingredients:

1 tsp vegetable oil
1/4 cup chopped shallots
3 garlic cloves, finely chopped
2 cans minced clams - (6 oz ea)
1 1/3 cups Marinara Sauce, (see below)
2 tbsp prepared pesto sauce
1/4 tsp red pepper flakes
8 oz uncooked linguine
1/4 cup chopped fresh parsley
=== MARINARA SAUCE ===
1 1/2 tbsp olive oil
3 garlic cloves, minced
1 can Italian plum tomatoes - (28 oz), undrained
1/4 cup tomato paste
2 tsp dried basil leaves
1/2 tsp sugar
1/4 tsp salt
1/4 tsp red pepper flakes

Recipe Instructions:

Heat oil in large nonstick saucepan over medium heat until hot. Add shallots and garlic. Cook, covered, 2 minutes.

Drain clams; reserve 1/2 cup juice. Add clams, reserved juice, Marinara Sauce, pesto and red pepper to saucepan. Cook 10 minutes, stirring occasionally.

Prepare linguine according to package directions, omitting salt. Drain. Spoon sauce evenly over each serving; top with parsley. Garnish with lemon slices and additional parsley, if desired.

For the Marinara Sauce: Heat oil in large skillet over medium heat. Add garlic; cook and stir 3 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes. (Makes about 3 1/2 cups)

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 2 1/2 Vegetable.

Nutrition Facts: Calories 398; Calories from Fat 13%; Total Fat 6g; Saturated Fat 1g; Protein 32g; Carbohydrates 54g; Cholesterol 58mg; Sodium 293mg; Dietary Fiber 4g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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