Title: Live-well: linguine with clam sauce
 Categories: Pastanoodle
      Yield: 2 Servings
 
    1/2 lb Linguine
      1 tb Butter
      3    Garlic cloves, slivered
      1 sm Onion, chopped
      1    Carrot, chopped
      5 oz Canned baby clams
      2 tb Dry white vermough or wine
    1/3 c  Fresh parsley, chopped
      1 pn Pepper
    1/4 c  Parmesan, freshly grated
 
  In large pot of boiling saltedwater, cook linguine for about 8-10
  minutes or until tender  but firm. Drain pasta and return to pot.
  
  Meanwhile, in nonstick skillet, heat butter over medium heat; cook
  garlic, onion and carrot, stirring occasionally, for about 4 minutes
  or until softened. Pour in liquid from clams; add vermouth. Bring to
  boil; boil for 3 minutes or until sauce is reduced by half and
  slightly thickened. Add clam, parsley and pepper; return to boil.
  
  Pour over pasta. Add half of the Parmesan; toss to coat. Serve
  sprinkled with remaining Parmesan. Per Serving: about 615 calories,
  29 g protein, 12 g fat, 96 g carbohydrate very high source fibre,
  good source calcium, excellent source iron.