About the Recipe
a simple, yet timeless classic
12 oz whole-wheat linguini
1 Tbsp olive oil
1 Tbsp garlic, minced (about 2�3 cloves)
1 Tbsp lemon juice
1 C low-sodium chicken broth
2 C canned whole clams, undrained
2 Tbsp fresh parsley, minced (or 2 tsp
� tsp salt
� tsp ground black pepper
1 Tbsp butter
1 In a 4-quart saucepan, bring 3 quarts of water to a
boil over high heat.
2 Add linguini, and cook according to package
directions for the shortest recommended time, about
3 Heat olive oil in a large saucepan. Add garlic,
and cook gently until it begins to soften, about
30 seconds. Do not brown.
4 Add lemon juice and chicken broth. Bring to a boil.
5 Add clams, along with liquid, parsley, salt, pepper,
and butter. Simmer just until heated through, about
1�2 minutes. Do not overcook.
6 Strain the linguini, then add the pasta to the
saucepan with the clams and mix well.
7 Divide into four equal portions (each about 2� cups),