Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 20 minutes | 20 minutes | 4 servings | 2½ C pasta |
| 12 oz whole-wheat linguini | | 1 Tbsp olive oil | | 1 Tbsp garlic, minced (about 2–3 cloves) | | 1 Tbsp lemon juice | | 1 C low-sodium chicken broth | | 2 C canned whole clams, undrained | | 2 Tbsp fresh parsley, minced (or 2 tsp dried) | | ¼ tsp salt | | ¼ tsp ground black pepper | | 1 Tbsp butter | | | calories | 476 | | Total fat | 9 g | | Saturated fat | 3 g | | Cholesterol | 61 mg | | Sodium | 262 mg | | Total fiber | 11 g | | Protein | 34 g | | Carbohydrates | 66 g | | Potassium | 681 mg | |
Directions -
| 1 | In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. | -
| 2 | Add linguini, and cook according to package directions for the shortest recommended time, about 9 minutes. | -
| 3 | Heat olive oil in a large saucepan. Add garlic, and cook gently until it begins to soften, about 30 seconds. Do not brown. | -
| 4 | Add lemon juice and chicken broth. Bring to a boil. | -
| 5 | Add clams, along with liquid, parsley, salt, pepper, and butter. Simmer just until heated through, about 1–2 minutes. Do not overcook. | -
| 6 | Strain the linguini, then add the pasta to the saucepan with the clams and mix well. | -
| 7 | Divide into four equal portions (each about 2½ cups), and serve. | |
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