This recipe is from page 181 of the Eating Well Rush Hour Cookbook. Jeff and I enjoyed this pasta. We crumbled a bit of feta over it. I will definitely make this pasta again. The recipe makes 4 servings.
Linguine with Clam Sauce
1 tablespoon pine nuts
1 tablespoon olive oil
1 onion, chopped
3 plum tomatoes, cored, seeded and chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 (10 ounce) can whole baby clams, drained, juice reserved
1/3 cup fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
3/4 pound linguine
In a small dry skillet over medium heat, stir pine nuts until lightly toasted, 2 to 3 minutes. Transfer to a plate to cool.
Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring, until softened, about 5 minutes. Add tomatoes and garlic; cook, stirring for about 3 minutes. Stir in wine and clam juice; bring to simmer. Reduce the heat to low and cook for 5 minutes more. Stir in clams, parsley and basil and heat through. Season as salt and pepper.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain in a colander and add to the skillet with the sauce. Toss to coat. Sprinkle with the pine nuts and serve.
Per my calculations: Per serving – Calories: 473, Total Fat: 8g, Sat. Fat: 1.3g, Carbs: 75g, Fiber 5.1g, Protein: 23.7g