8 ounces linguine
1 tablespoon olive oil
6 large cloves garlic, minced
3 10 ounce cans whole baby clams with juices
1/3 cup dry white wine or nonalcoholic white wine
1/3 cup chicken broth, defatted
1 large carrot, shredded
1/2 teaspoon dried oregano
1/2 cup snipped and loosely packed fresh Italian parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm. Meanwhile, lightly spray an unheated large skillet with olive oil nonstick spray. Add the oil and heat over medium heat. Add the garlic. Cook and stir for 1 minute. Drain the clams, reserving the juices. Set the clams aside. Add the juices, wine, broth, carrots and oregano to the skillet. Bring to a boil over high heat. Boil about 15 minutes or until the mixture reduces to about 1 1/3 cups. Stir in the clams and all but 1 tablespoon of the parsley. Simmer about 1 minute or just until heated through. Then stir in the salt and pepper. To serve, transfer the hot pasta to a large bowl. Pour the clam sauce over the pasta and gently toss until well combined. Sprinkle with the remaining 1 tablespoon parsley to garnish. Makes 4 servings.
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