2 cans (6.5-oz each) minced clams, undrained
1/2 cup sugar-free or low-sugar Italian salad dressing
1 large tomato, chopped
1/2 cup sliced pitted ripe olives
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
freshly ground black pepper, optional
8-oz whoe-wheat linguine (or your favorite low-carb substitute), cooked according to package directions and drained
In a large skillet, bring the clams and salad dressing to a boil; boil 1 minute. Remove skillet from heat.
Stir the tomato, olives, Parmesan, parsley and pepper, if using, into the skillet.
Toss the hot linguine with the clam sauce until coated.
Yield:4 servings
1 large tomato, chopped
1/2 cup sliced pitted ripe olives
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
freshly ground black pepper, optional
8-oz whoe-wheat linguine (or your favorite low-carb substitute), cooked according to package directions and drained
In a large skillet, bring the clams and salad dressing to a boil; boil 1 minute. Remove skillet from heat.
Stir the tomato, olives, Parmesan, parsley and pepper, if using, into the skillet.
Toss the hot linguine with the clam sauce until coated.
Yield:4 servings
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