Linguine with Clams and Fresh Herbs
Time: 30 minutes
Prep Pointer: Scrub the littleneck shells before cooking to remove any sand or grit.
Serve with Baby Romaine Salad: Combine 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Drizzle mixture over 6 cups baby romaine lettuce leaves; toss well to coat. Yield: 4 servings. CALORIES 63; FAT 3.7g (sat 0.5g); SODIUM 185mg
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