Clam Linguine
Although very different from Italian Style Clam Linguine, this version, adapted from Best of Bridge is more North American with the addition of cream and lack of shells. It’s a quick weeknight meal if you like clams! Or you happen to cheer for the New England Patriots. Then it’s clam anything!
Ingredients
- ½ cup 60 gr chopped red onion 5 CHO
- 1 TBSP olive oil 0 CHO
- ¼ tsp. minced garlic 0 CHO
- 1/4 cup dry white wine 1.5 CHO
- 1 cup chicken stock 0 CHO
- 2 - 10 oz (142 gr) Clover Leaf cans baby clams drained, reserve ½ cup liquid
- (1 CHO/1/4 cup/56 gr drained) 4 CHO
- ½ cup clam juice 0 CHO
- fresh ground pepper 0 CHO
- 3 dashes Tabasco 0 CHO
- 1 tsp. dry oregano 0 CHO
- 1 cup (230 gr) cream cheese 15.3 CHO
- 4 – 6 cups cooked pasta – CHO will vary with serving size (15 CHO /1/2 cup)
TOTAL CHO 25.8 CHO
- TOTAL WEIGHT 832 GRAMS
- 25.8 CHO DIVIDED BY 832 GRAMS = .031 CHO/GRAM
- 1 TBSP = 16 GRAMS (.031 CHO x 16 GRAMS) .496 CHO/TBSP
- ¼ CUP = 4 TBSP (.496 CHO x 4) 1.98 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Instructions
- Heat oil in a medium sauce pan and add chopped onion. Sauté for a few minutes and then add garlic. Continue to cook until onion translucent, but not browned.
- Add wine, chicken stock, and clam liquid. Then add pepper, Tabasco and oregano. Simmer for 15 minutes, uncovered. Next add cream cheese and stir until well blended. Add clams and heat through.
- Meanwhile cook pasta to al dente and strain. Add clam sauce to pasta, toss, and let rest 5 minutes. Toss pasta again and serve.
