We first tried this recipe over 15 years ago. That’s how long we’ve been trying to improve our diets and do more “low-fat” cooking! It’s a good one, and quite festive if you use red peppers. (Today I’m using yellow ones.)
Linguine with Clam Sauce
3-4 ounces uncooked linguine, cooked and drained
1-2 teaspoons olive oil
2 cloves garlic, finely chopped
1/2 cup diced red bell pepper (or yellow or orange)
1 teaspoon flour
1 can minced clams, drained and liquid reserved
salt and pepper to taste
1/4 teaspoon dried oregano
1/2 cup frozen green peas, thawed
2 tablespoons grated Parmesan cheese
Cook garlic and pepper in oil until crisp-tender, then stir in flour. Add clam liquid, salt, pepper and oregano and bring to a boil. Simmer for 5 minutes, then stir in clams and peas. Heat through. Serve over pasta and sprinkle with cheese. 2 servings.
P.S. Did you notice from the picture that we used fettuccine instead of linguine this time. It really doesn’t matter!