| | Directions | 1. Cook pasta as directed on package.
2. Meanwhile prepare the clam sauce. Mix cornstarch and white wine until blended; set aside. Drain clams, reserving 1 1/4 cups of juice.
3. Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute or until very lightly browned. Add 1 1/4 cups reserved clam juice, parsley and red pepper. Gradually stir in cornstarch mixture. Bring to boil. Boil 1 minute, stirring constantly until sauce is thickened. Add clams; cook until heated through.
4. Toss sauce with drained pasta. Serve with grated Parmesan cheese, if desired. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 8 ounces linguine |
| - | | 1 tablespoon cornstarch |
| - | | 1/4 cup white wine |
| - | | 3 cans (6 1/2 ounces each) chopped clams |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons minced garlic |
| - | | 1 tablespoon McCormick® Parsley Flakes |
| - | | 1/4 teaspoon McCormick® Red Pepper, Crushed |
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| | Nutrition (per serving) | Calories: 340 Calories
Fat: 8 Grams
Protein: 17 Grams
Cholesterol: 23 Milligrams
Carbohydrates: 50 Grams
Sodium: 581 Milligrams
Fiber: 2 Grams
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