Last night I made Rachel Ray's
Linguini with White Clam Sauce, a recipe I have made many times. It's quick and easy and I really like it. I use whole wheat pasta of course, and prefer the angel hair. It is a juicy sauce, not thick and creamy and it's healthy! It isn't my husband's favorite (he wants a more saucy pasta) but he eats it. I always keep these ingredients on hand, so I can make this any time I'm in a rush. I omit the lemon juice -- I know that is "classic" with seafood, but I don't like the tang it gives (which is what everyone else likes, I guess.) Also, even if you don't like anchovies, DON'T leave them out -- they add great flavor, and they melt into the sauce, so it's not like you have chunks of anchovies. Trust me.
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