Ww Pasta With White Clam Sauce - 7 Pts

Another old recipe out of a WW magazine.The magazine shows: 323 cal, 7 g fat, 1 g fib.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 (10 ounce) cans baby clams, undrained
• 2  tablespoons olive oil
• 6  garlic cloves, sliced
• 1 (8 ounce) bottle  clam juice
• 1  teaspoon dried basil
• 1⁄2-3⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup fresh lemon juice
• 6  cups pasta (linguine, about 12 oz uncooked)
• 1⁄2 cup fresh parsley, chopped
• 1  teaspoon lemon rind, grated
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup parmesan cheese, freshly shredded

Directions

1. Drain clams, reserving juice.
2. Set clams and juice aside.
3. Heat olive oil in a small saucepan over medium heat.
4. Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
5. Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
6. Reduce heat, and simmer, uncovered, 3 minutes.
7. Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
8. Combine pasta and clam sauce in a large bowl.
9. Add chopped parsley, lemon rind, salt, and pepper; toss well.
10. Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
11. Sprinkle 2 tsp Parmesan cheese over each serving.