• 8 ounces uncooked linguine or other pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 3/4 cup packed chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Two 6-1/2 ounce cans minced clams, drained, juice reserved
• 1/4 cup white wine or water

DIRECTIONS

Cook the linguine according to the package directions, omitting salt; drain well. While the pasta is cooking, prepare the sauce.

In a medium skillet, saute the onion and garlic about 2 minutes.

Add 1/2 cup of the parsley, the oregano, pepper flakes, and the juice saved from the clams.

Add the wine and simmer about 5 minutes.

Add the clams and heat about 1 minute.

Add the pasta to the sauce; toss until mixed. Sprinkle the remaining chopped parsley on top of the pasta.

Nutritional Information Per Serving (1-1/4 cups):
Calories: 357, Fat: 9 g, Cholesterol: 29 mg, Sodium: 164 mg,
Carbohydrate: 48 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 19g
Diabetic Exchanges: 3 Starch/Bread, 2 Lean Meat

• 8 ounces cooked pinne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 3/4 cup packed chopped fresh basil
• 1 teaspoon dried oregano
• 2 medium tomatoes, diced
• 8 ounces mozzarella cheese, cut into small cubes
• Parmesan cheese (grated)

DIRECTIONS

In a medium skillet, saute the onion and garlic about 2 minutes in the olive oil.

Add oregano, tomatoes, and 1/2 of the basil, toss to heat slightly.

Add warm ingredients to the pasta, toss until mixed. Add remaining basil and mozzarella cheese cubes.

Sprinkle with parmesan cheese, if desired.

Serve warm, cold, or room temperature.