Clams Linguine~whats the "Dish on Pasta" !?

     So, what's the dish on pasta!?  Is it good or is it bad !?  ....Yes and Yes ...  As in all things, moderation is the key !!!  Next to portion control and frequency, choice of pasta is the biggest key factor here !!!  Not all pasta is created equal !!!  Tonight's dinner is a perfect example, the Linguine I served was a lower carb higher fiber pasta, and cooked al dente ( and tasted fantastic).  The upside to this type of carbohydrate is that it helps you feel full longer and has only a mild effect on your Blood Sugar Level, and would be considered lower on the Glycemic Index.  The goal would be to avoid the over processed stuff and shop for 100% Whole Wheat, Low Carb, High Fiber,Spinach or Black Bean Pasta ( yes, I said Spinach and Black Bean~ found mostly at Health Food Stores). There are several options on the market today to skim in the pasta aisle, just read the labels and make the best choice for your family, always remembering to cook al dente.  Once you cook to the mush stage you have increased the Glycemic Index tremendously. The next goal is portion control, a single serving is about the diameter of a dime ( yes, I said dime), or 1/2 cup of the short pasta pre cooked.  Forget those Italian visions of an over flowing dinner plate of  spaghetti and meatballs with loads of Parmesan ( that just ain't happenin' ) ... unless that's for a family of five ... The last goal is to top with a lean protein and fresh vegetables, forget the high salt, high fat, high cheese toppings.  If you will stick to these simple guidelines, there is no reason you cant incorporate pasta once or twice a month into a healthy regime.  So get out your fork and prepare to twirl the night away !!!

Ingredients:
8oz High Fiber High Protein Linguine Pasta ( I bought the Dreamfields Brand~Healthy Carb Living)
1 Tablespoon EVOO
1 large Yellow Onion
1/2-1 Tablespoon Chopped jarred Garlic ( or knock yourself out and press your own garlic, I'm too lazy for that stuff)
Cayenne Pepper, desired amount
1 Tablespoon dried Parsley
20oz Whole Baby Clams, 1/2 cup juice reserved
Chopped Roma Tomato
Shaved Parmesan Cheese

     Cook pasta in boiling water per directions to al dente stage, drain and set aside. Meanwhile, heat EVOO in skillet and add chopped onion, garlic and dash cayenne til golden brown. Add clams and continue cooking another 3-4 minutes. Add reserved juice, lemon juice, and parsley and cook juice down another 3-4 minutes.  Divide pasta into FOUR servings and top with clams, fresh chopped tomato, and a Tablespoon of Parmesan. This is a fast dinner to make and could not taste any better than it does~ thoroughly divine !!!  ENJOY  ;)