Lighter Linguine with Clam Sauce

• 1 pound Whole-wheat Or High Fiber Linguine
• 24 ounces, weight Canned Chopped Clams
• 1 teaspoon Olive Oil
• 2 teaspoons Light Butter
• 1 Shallot, Finely Chopped
• 3 cloves Garlic, Finely Minced
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1/2 cups White Wine
• 1/2 Lemon, Juiced
• 1/2 cups Fresh Parsley, Chopped
• 1 teaspoon Fresh Oregano, Chopped
• 1/4 teaspoons Salt
• 1/2 teaspoons Pepper
• Parmesan Cheese, For Garnish (optional)

1. In a large stockpot, cook linguine according to package directions.
2. Set aside.
3. Drain clams, reserving the clam juice for the sauce.
4. In a saucepan, over medium heat, melt olive oil and light butter.
5. Add chopped shallot, saute about 5 minutes.
6. Add minced garlic crushed red pepper, continue cooking for about 1 minute.
7. Add white wine, reserved clam juice and lemon juice.
8. Cook another 5 minutes, stirring often.
9. Add chopped clams, fresh parsley, oregano, salt and pepper.
10. Cook another minute.
11. Toss with the cooked linguine and serve immediately.
12. Serve with Parmesan cheese (optional).

fiber, olive oil, butter, shallot, garlic, red pepper, white wine, lemon, fresh parsley, fresh oregano, salt, pepper, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/lighter-linguine-with-clam-sauce/ (may not work)