Low fat Linguine with Clam Sauce


Low fat Linguine with Clam Sauce


  • 8 ounces linguine
  • 1 medium zucchini, chopped
  • 3 garlic cloves, minced
  • 1/4 cup fat free chicken broth
  • 1 large tomato, diced
  • 1/4 teaspoon oregano
  • 2 tablespoons cornstarch
  • 2 packages fat free chicken bouillon, dry
  • 13 ounces minced clams


Prepare linguine according to package directions. Drain and keep warm. Meanwhile, in nonstick skillet over medium heat, combine zucchini, garlic and broth; cook for 2 minutes. Add tomato and oregano, cook 2 minutes. Drain clam juice into a measuring cup and add enough hot water to equal 1 3/4 cups. Stir in cornstarch until smooth. Add cornstarch mixture to skillet with bouillon and clams. Stirring constantly, bring to boil for 1 minute. Spoon over linguine. Serve hot. Makes 4 servings.

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