Linguine with Clams Recipe

Mar 19, 2013 @ 12:50 PM
Posted by Westside Market NYC, Special Contributor

Nutrition

Cal/Serving: 641
Daily Value: 32%
Servings: 4

Dairy-Free, Sugar-Conscious

Fat	16g	25%
Saturated	2g	12%
Trans	0g	0%
Carbs	89g	30%
Fiber	4g	15%
Sugars	3g	0%
Protein	28g	55%
Cholesterol	26mg	9%
Sodium	534mg	22%
Calcium	67mg	7%
Magnesium	82mg	20%
Potassium	339mg	10%
Iron	3mg	18%
Zinc	2mg	14%
Vitamin A	624IU	12%
Vitamin C	5mg	9%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	7%
Niacin (B3)	2mg	12%
Vitamin B6	0mg	10%
Folic Acid (B9)	31µg	8%
Vitamin B12	10µg	164%
Vitamin D	1IU	0%
Vitamin E	3mg	14%
Vitamin K	70µg	88%
Fatty acids, total monounsaturated	10g	0%
Fatty acids, total polyunsaturated	2g	0%

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Here's an easy-to-make weeknight dinner: classic linguine with clams. Serve this with a side salad, some crusty Italian bread, and a glass of pinot grigio for a meal that feels like a night out but won't drain your wallet dry.

INGREDIENTS

Salt, to taste
1 pound linguine or spaghetti
2 dozen manila or littleneck clams, scrubbed
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
1 large clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped flat-leaf parsley

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and set aside.

Put the clams and wine in the pot. Cover and cook over high heat until the clams open, for about 5 minutes. Transfer the opened clams to a bowl using a slotted spoon, leaving the broth in the pot. Discard any unopened clams. Strain the clam broth by pouring it through a fine-meshed sieve into a small bowl. Set aside.

Put the olive oil, garlic, and pepper flakes in same pot and cook over medium heat, stirring occasionally, just until the garlic colors.

Add the clams, broth, and parsley and stir well to combine. Heat just until simmering. To serve, toss the clams with the cooked pasta.