Linguine in Clam Sauce
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 pound linguine
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 8 ounces baby spinach
  • 1 medium zucchini, diced
  • 3 (6½ ounce) cans chopped clams
  • 2 teaspoons chicken bouillon
  • ⅓ teaspoon dried basil
  • ⅛ teaspoon pepper
  • Shredded Parmesan cheese, for topping
Instructions
  1. Cook linguine to al dente, according to the instructions on the package.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onions have started to turn translucent, about 4 minutes. Next, add spinach and cook for another 3 minutes. Add zucchini and sauté until zucchini is crisp tender, about 2 minutes.
  3. Drain the clams, reserving ½ cup of the clam juice. Add the clams, bouillon, basil, pepper, and reserved clam juice to the skillet. Bring to a boil. Simmer until vegetables are tender, about 5 minutes.
  4. Divide pasta evenly among 6 plates. Divide clam sauce evenly over the 6 prepared plates. Top with shredded Parmesan cheese. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/linguine-in-clam-sauce/