(makes 6 servings)
|1||tablespoon (15 g) anchovy paste|
|1/4||teaspoon (1.25 ml) dried crushed red pepper|
|1||28 ounce can (793 g) Italian style crushed tomatoes|
|1||5-ounce (142 g) can whole clams|
|1/3||cup (160 ml) dry white wine|
|2||tablespoons (30 ml) tomato paste|
|2||tablespoons (8 g) flat-leaf parsley, chopped|
|12||ounces (360 g) linguine|
- Coat a non-stick pot with cooking spray. Add the anchovy paste and garlic. Stir and cook for 2 minutes. Add the crushed red pepper flakes, tomatoes, and broth from the clams, white wine, tomato paste, and parsley. Bring to a simmer and cook for 10 minutes until slightly thickened.
- Bring a large kettle of water to a boil and cook the linguine until al dente. Drain well.
- Add the linguine and clams to the sauce and reheat, Serve immediately.
|Per serving:||283 calories (3% calories from fat), 12 g protein, 1 g total fat (0.1 g saturated fat), 55 g carbohydrates, 3 g dietary fiber, 10 mg cholesterol, 546 mg potassium, 958 mg sodium*|
|Diabetic exchanges:||3 1/2 carbohydrate (3 bread/starch, 2 vegetable)|
*recipe not recommended for low-sodium diets