From “Tuesday Night is Pasta Night: The Eat-Well Cookbook of Meals in a Hurry (Filipacchi Publishing, $12.99).” Serves 4.
Ingredients
12 ounces linguine pasta
1/2 cup dry white wine (or chicken broth)
1 small onion, finely chopped
2 tablespoons minced garlic
2 cans (6.5 ounces each) chopped clams, drained, juice reserved
1 cup chicken broth
3/4 cup chopped fresh parsley
2 teaspoons freshly grated lemon zest
Juice from 1 medium lemon
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
Cook pasta in a large pot of lightly salted boiling water as package directs.
While pasta cooks, put wine, onion and garlic in a large saucepan over medium heat and bring to a simmer. Cover and cook 5 minutes or until onion is soft.
Add reserved clam juice and 1 cup chicken broth. Bring to a simmer and cook uncovered 3 to 5 minutes for flavors to blend. Stir in clams; heat through.
Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and coat.
