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Print this Recipe    Clam 13

Low-Fat Linguine with Clam Sauce

8 ounces linguine
1 medium zucchini, chopped
3 garlic cloves, minced
1/4 cup fat free chicken broth
1 large tomato, diced
1/4 teaspoon oregano
2 Tablespoons cornstarch
2 packages fat free chicken bouillon, dry
13 ounces minced clams

Prepare linguine according to package directions. Drain and keep
warm. Meanwhile, in nonstick skillet over medium heat, combine
zucchini, garlic and broth; cook for 2 minutes. Add tomato and
oregano, cook 2 minutes. Drain clam juice into a measuring cup
and add enough hot water to equal 1 3/4 cups. Stir in cornstarch
until smooth. Add cornstarch mixture to skillet with bouillon and
clams. Stirring constantly, bring to boil for 1 minute. Spoon over
linguine. Serve hot. Makes 4 servings.

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