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Clam And Artichoke Spaghetti

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Clam And Artichoke Spaghetti


13.25-ounce box whole grain spaghetti

2 6.5-ounce cans minced clams, undrained

1 cup marinated artichoke hearts, well drained and chopped

1 cup diced onion

1 tsp minced garlic (fresh or dried)

1/4 cup extra virgin olive oil

1 Tbsp dried parsley

1/4 tsp fresh ground black pepper

2/3 cup grated Parmesan cheese


Bring a large pot of water to a boil. Cook the pasta for time on package. Drain.

Meanwhile, in a wide saucepan heta the oil over medium heat. Saute the onions garlic till golden. Add in the artichokes and heat through. Lower the heat to medium low. Add in the clam juice (reserving the clams) along with the parsley and pepper. Heat till bubbling. Turn off the heat, add in the clams.

Toss the sauce with the pasta, then toss with the cheese. Serve with more Parmesan if desired and salt to taste, if desired.

Serves 4.


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