Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Linguine
1 tb Butter
3 Garlic cloves, slivered
1 sm Onion, chopped
1 Carrot, chopped
5 oz Canned baby clams
2 tb Dry white vermough or wine
1/3 c Fresh parsley, chopped
1 pn Pepper
1/4 c Parmesan, freshly grated

In large pot of boiling saltedwater, cook linguine for about 8-10
minutes or until tender but firm. Drain pasta and return to pot.

Meanwhile, in nonstick skillet, heat butter over medium heat; cook
garlic, onion and carrot, stirring occasionally, for about 4 minutes
or until softened. Pour in liquid from clams; add vermouth. Bring to
boil; boil for 3 minutes or until sauce is reduced by half and
slightly thickened. Add clam, parsley and pepper; return to boil.

Pour over pasta. Add half of the Parmesan; toss to coat. Serve
sprinkled with remaining Parmesan. Per Serving: about 615 calories,
29 g protein, 12 g fat, 96 g carbohydrate very high source fibre,
good source calcium, excellent source iron.

Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.

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