Linguine With Light Clam Sauce

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2 -5
    ounces baby clams, drained reserving the juice
  • 1
    onion, finely chopped
  • 2
    garlic, minced
  • 14
    teaspoon thyme
  • 1
    pinch hot pepper flakes (or as hot as you like)
  • 1
    zucchini, roughly chopped (asparagus, snap peas, green beans)
  • 1
    red pepper, roughly chopped
  • 6
    large mixed mushrooms, roughly chopped
  • 125
    g light cream cheese, cubed (8 poz)
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 34
  • 14
    cup parmesan cheese, grated
  • 2
    tablespoons parsley, chopped
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DIRECTIONS

  • In a large pot, cook the linguine, reserving some of the pasta water.
  • Drain the clams, reserving the liquid. Set aside.
  • In a large skillet, cook the onion, thyme, hot pepper flakes in 1/3 cup of the clam liquid over medium heat for about 3 - 5 minutes or until onion is cooked.
  • Add the other vegetables and cook until tender crisp. Add more clam liquid if necessary. Stir in cream cheese and melt.
  • Just before serving, add the clams, salt and pepper.
  • Combine the pasta, the clam sauce and the parmesan cheese. Add more clam liquid or pasta water if necessary.
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