Usually clam sauce is loaded with cream and butter. Here, only a touch is needed in a lighter version of an old favorite.
Recipe information
Yield
Serves 2
Ingredients
2 teaspoons butter
1/2 onion, finely chopped
3 garlic cloves, minced
1 6 1/2-ounce can chopped clams, drained, juices reserved
3 tablespoons dry white wine
3 tablespoons light sour cream
3 tablespoons minced fresh parsley
6 ounces linguine
Preparation
Step 1
Melt butter in heavy medium nonstick skillet over medium heat. Add onion and garlic and sauté until translucent, about 8 minutes. Mix in clams and stir 1 minute. Add wine and bring to boil. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors. Season to taste with salt and pepper.
Step 2
Meanwhile, cook linguine in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Add pasta to clam mixture in skillet. Bring to simmer, stirring constantly. Transfer to bowls and serve immediately.
Nutrition Per Serving
Per serving: calories
490; fat
9 g; sodium
103 mg; cholesterol
50 mg
#### Nutritional analysis provided by Bon Appétit
