HG's Clam-tastic Shirataki Pasta

Pasta with white clam sauce is a classic Italian dish. But it typically shells out way too many calories. Bad pun, GREAT recipe. Check it out...

Ingredients:
2 packages House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 cup chopped onion
2 tsp. chopped garlic
One 6.5-oz. can chopped clams in clam juice (not drained)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 tsp. lemon juice
1/4 tsp. red pepper flakes, or more to taste
1/4 tsp. dried oregano
2 tsp. reduced-fat Parmesan-style grated topping
Optional seasonings: salt, black pepper
Optional topping: chopped fresh parsley

Directions:
Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.

Bring a large skillet sprayed with nonstick spray to medium heat. Cook and stir onion and garlic until slightly softened, about 5 minutes.

Add noodles and all other ingredients except Parm-style topping. Cook and stir until hot and well mixed, about 3 minutes.

Serve sprinkled with Parm-style topping. Eat up!

MAKES 2 SERVINGS

Linguine with White Clam Sauce, Average

If you're of the "Eeeew, clams!" persuasion, this fattening dish holds little allure. (Lucky you.) However, lots of people like clams, especially clams bathed in buttery sauce over a pile of noodles. So we decided to get all HG on one of the most popular clam dishes out there, linguine con le vongole, a.k.a. linguine with clams. Even though clams themselves are pretty harmless in terms of calories, the pasta and sauce tend to put things over the top. This meal is a lot like shrimp scampi in that way. Since there aren't yet any linguine-shaped tofu shirataki noodles, we went with fettuccine -- if you prefer spaghetti-shaped tofu shirataki, that'll work too. A little light butter here, some tasty seasonings there... and you've got a super-delish dish that's totally and completely guilt-free. So don't be scared of clams -- they only want to be your delicious dinner...