Ww Pasta With White Clam Sauce - 7 Pts - cooking recipe

Ingredients

2 (10 ounce) cans baby clams, undrained
2 tablespoons olive oil
6 garlic cloves, sliced
1 (8 ounce) bottle clam juice
1 teaspoon dried basil
1/2 - 3/4 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
6 cups pasta (linguine, about 12 oz uncooked)
1/2 cup fresh parsley, chopped
1 teaspoon lemon rind, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan cheese, freshly shredded

Preparation

Drain clams, reserving juice.
Set clams and juice aside.
Heat olive oil in a small saucepan over medium heat.
Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
Reduce heat, and simmer, uncovered, 3 minutes.
Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
Combine pasta and clam sauce in a large bowl.
Add chopped parsley, lemon rind, salt, and pepper; toss well.
Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
Sprinkle 2 tsp Parmesan cheese over each serving.