Linguine with Creamy White Clam Sauce
Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package directions. Drain.Advertisement
Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired.
Fresh or frozen chopped clams from the seafood department are an underappreciated convenience. Compared to canned, they have a larger clam-to-liquid ratio and are lower in sodium. If you use canned, opt for whole baby clams (they're similar in size to the ones found in the seafood department). All clams get a sustainable rating from Seafood Watch.
2 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 1/2 fat