Linguine With Light Clam Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 -5 ounces baby clams, drained reserving the juice
• 1 onion, finely chopped
• 2 garlic, minced
• 1/4 teaspoon thyme
• 1 pinch hot pepper flakes (or as hot as you like)
• 1 zucchini, roughly chopped (asparagus, snap peas, green beans)
• 1 red pepper, roughly chopped
• 6 large mixed mushrooms, roughly chopped
• 125 g light cream cheese, cubed (8 poz)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 lb linguine
• 1/4 cup parmesan cheese, grated
• 2 tablespoons parsley, chopped

Recipe

• 1 in a large pot, cook the linguine, reserving some of the pasta water.
• 2 drain the clams, reserving the liquid. set aside.
• 3 in a large skillet, cook the onion, thyme, hot pepper flakes in 1/3 cup of the clam liquid over medium heat for about 3 - 5 minutes or until onion is cooked.
• 4 add the other vegetables and cook until tender crisp. add more clam liquid if necessary. stir in cream cheese and melt.
• 5 just before serving, add the clams, salt and pepper.
• 6 combine the pasta, the clam sauce and the parmesan cheese. add more clam liquid or pasta water if necessary.