Lighten up Linguine With Clams
photo by KerfuffleUponWincle
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 453.59 g package linguine
- 29.58 ml light margarine
- 59.14 ml olive oil
- 3 cloves chopped garlic
- 453.59 g fresh mushrooms, sliced
- 2 (368.54 g) can chopped clams with juice
- 118.29 ml chopped fresh parsley
- 4.92 ml salt
- 2.46 ml white pepper
- 59.14 ml grated parmesan cheese
directions
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until done to taste; drain.
- Melt margarine along with the olive oil in large skillet over medium heat.
- Saute garlic and mushrooms until golden brown.
- Stir in clams with juice, parsley, salt and white pepper.
- Cook over medium heat until hot.
- Toss with pasta until evenly coated.
- Serve garnished with Parmesan cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Loved, loved, loved this! This is so easy to prepare and it's quick to cook up..I always seem to have most of the ingredients on hand. I like that the mushrooms give this a meaty texture and the clams give you the chewiness needed to satisfy the taste buds. I made just a few changes, I deceased the amount of linguine to 3 oz per person and used butter instead of margarine. This is a keeper, thanks for posting. Made for Spring PAC 2011.
-
This was a very nice quick meal. The recipe was reduced by half and provided 2 very nice servings. The recipe calls for both margarine and olive oil but the directions are only for the margarine. I used olive oil with a touch of butter to brown the mushrooms and garlic. With a tossed salad this made a wonderful weeknight meal.
Tweaks
-
Loved, loved, loved this! This is so easy to prepare and it's quick to cook up..I always seem to have most of the ingredients on hand. I like that the mushrooms give this a meaty texture and the clams give you the chewiness needed to satisfy the taste buds. I made just a few changes, I deceased the amount of linguine to 3 oz per person and used butter instead of margarine. This is a keeper, thanks for posting. Made for Spring PAC 2011.