* Include the juice from one can of chopped clams. In a saucepan, heat the heavy cream, onion salt, thyme leaves and chopped clams. Cook 8 ounces of linguine as package directs, drain. Toss with sauce and serve.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Linguine With Clam Sauce 2

8 ounces of  linguine
1 tablespoon of olive oil
6 large garlic cloves, minced
3 cans of whole baby clams - (10 oz ea), with juices
1/3 cup of dry white wine or nonalcoholic white wine
1/3 cup of chicken broth, defatted
1 large carrot, shredded
1/2 teaspoon of dried oregano
1/2 cup of snipped fresh Italian parsley, (loosely packed)
1/2 teaspoon of salt
1/8 teaspoon of freshly-ground black pepper

Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm. Meanwhile, lightly spray an unheated large skillet with no-stick spray. Add the olive oil and heat over medium heat. Add the garlic. Cook and stir for 1 minute.

Drain the clams, reserving the juices. Set the clams aside. Add the juices, wine, broth, carrots and oregano to the skillet. Bring to a boil over high heat. Boil about 15 minutes or until the mixture reduces to about 1 1/3 cups. Stir in the clams and all but 1 tablespoon of the parsley. Simmer about 1 minute or just until heated through. Then stir in the salt and pepper.

To serve, transfer the hot pasta to a large bowl. Pour the clam sauce over the pasta and gently toss until well combined. Sprinkle with the remaining 1 tablespoon parsley to garnish. This recipe yields 4 servings.

Comments: Just keep a few cans of clams on hand in your cupboard and you'll have what it takes to prepare a healthful, savory main dish on a moment's notice.

Nutritional Information Per Serving: Calories: 440; Fat: 14 grams (14% of calories); Cholesterol: 76 milligrams; Sodium: 870 milligrams; Fiber (grams) 2.3.

Recipe By: Prevention's Recipe Formatted for MC5 12-29-1999 by Joe Comiskey - jcomiskey@krypto.net

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