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Liguine with Red Faced Clams

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“A low saturated fat version of a recipe from Betty Crocker.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in 3-quart saucepan over medium heat.
  2. Cook garlic in oil until golden.
  3. Stir in tomatoes& chili.
  4. Cook 3 minutes.
  5. *Youcan substitute red pepper or red pepper flakes or leave out completely.
  6. Stir in clam liquid.
  7. Heat to boiling, reduce heat.
  8. Simmer uncovered 10 minutes.
  9. Stir clams, parsley and salt if using into tomato mixture.
  10. Cover and simmer about 15 minutes.

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