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Add a photoServings: 4
Ingredients
- 1 Tbsp. Vegetable oil
- 1 lrg Zucchini, thickly sliced
- 3 x Cloves garlic, chopped
- 1 lrg Tomato, diced
- 1/4 tsp Dry oregano
- 2 can Baby clams, minced
- 2 Tbsp. Corn starch Water
- 2 x Cubes chicken bouillon
- 1/2 c. Parmesan cheese, grated
Directions
- 1. In a large skillet heat over medium heat, add in zucchini and garlic, cook for 2 min stirring frequently.
- 2. Add in tomato and oregano, cook another 2 min.
- 3. Combine broth from clams with sufficient water to make 1 3/4 c. liquid.
- 4. Mix a small amount of liquid with cornstarch to create a paste; stir paste into clam broth and pour into skillet.
- 5. Add in bouillon cubes and clams to the skillet; bring to a boil and cook for 1 minute, reduce heat and continue cooking till sauce thickens.
- 6. Toss sauce with cooked linguine and parmesan cheese; serve while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 70 | 54% |
| Total Fat 7.94g | 10% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 17mg | 6% |
| Sodium 1040mg | 43% |
| Potassium 743mg | 21% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.9g | 2% |
| Protein 9.51g | 15% |
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