Linguine with Clam Sauce
Meanwhile, lightly spray an unheated large skillet with olive oil nonstick spray. Add the oil and heat over medium heat. Add the garlic. Cook and stir for 1 minute. Drain the clams, reserving the juices. Set the clams aside.
Add the juices, wine, broth, carrots and oregano to the skillet. Bring to a boil over high heat. Boil about 15 minutes or until the mixture reduces to about 1 1/3 cups.
Stir in the clams and all but 1 tablespoon of the parsley. Simmer about 1 minute or just until heated through. Then stir in the salt and pepper. To serve, transfer the hot pasta to a large bowl.
Pour the clam sauce over the pasta and gently toss until well
combined. Sprinkle with the remaining 1 tablespoon parsley to garnish. Makes 4