Total Time: 30 minutes
Serves 4 / These simple ingredients come together to create a completely satisfying meal in a snap. Serving tip: Great with a crunchy whole-wheat baguette.
1 10-ounce can natural baby boiled clams
3 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and minced
½ teaspoon crushed red pepper flakes
1 14.5-ounce can diced Italian tomatoes, undrained
1 tablespoon capers, rinsed and drained
¼ cup sliced black olives, rinsed and drained
1 tablespoon dried oregano
1 cup low-sodium vegetable or chicken broth
1/2 pound whole-wheat linguini
1. Drain clams and set aside. In a large skillet, heat olive oil over low heat. Add garlic and red pepper flakes; cook for 2 minutes. Add tomatoes (with juices), capers, olives, oregano, and salt and pepper. Cover and cook for 3 minutes.
2. Add clams to tomato sauce. Stir in broth. Cover and bring to a simmer. Cook until clams are heated through. Keep warm over low heat.
3. Meanwhile, cook linguine barely al dente. Drain and return to pot. Add clam sauce; toss over high heat, until linguini begins to absorb some of the sauce. Serve immediately.
PER SERVING: 392 cal, 30% fat cal, 14g fat, 2g sat fat, 50mg chol, 22g protein, 51g carb, 8g fiber, 729mg sodium
