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Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Linguine with Light White Clam Sauce

I adore linguine with rich buttery clam sauce...but with my traditional recipe having over 700 calories per serving a lighter version was required for us to be able to enjoy it regularly. Still rich with buttery clam flavor, this lighter version is just as quick and easy to make as the original. Fresh lemon juice and parsley are required for the best flavor, but canned clams work just as well as fresh clams - but a garnish of a few large, fresh whole clams always make a nice touch for a more elegant dish. Make sure to reserve a cup of the pasta cooking liquid before draining the pasta for a fuller bodied sauce.

1 pound linguine
2 tablespoons butter
3 finely minced garlic cloves
2 tablespoons flour
18 ounces minced clams with liquid, drained with liquid reserved
1 cup chicken stock or broth
1 cup pasta cooking liquid
1/2 cup clam juice
Dash cayenne pepper
1/3 cup chopped fresh parsley
1 tablespoon lemon juice
Freshly ground black pepper

Prepare the pasta according to package directions and while it is cooking prepare the sauce. Melt the butter in a large heavy skillet over medium-high heat. Add the garlic and saute for two minutes. Add the flour and stir to form a thick paste. Gradually mix in the liquid from the minced clams, chicken stock, pasta cooking liquid, and clam juice. Bring to a boil and simmer for 2-3 minutes or until the sauce is hot and slightly thickened. Add the minced clams, parsley, lemon juice, salt, and pepper and cook until piping hot. Serve over the hot, drained linguine.

Makes 6 servings.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

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