Rocco DiSpirito's Linguine With White Clam Sauce

2.9 from 7 ratings

This traditional linguine recipe gets an update with gluten-free quinoa pasta. Tender, fresh clams combined with a light and lemony sauce offers an impeccable blend of Italian flavors. And at only 9 grams of fat per serving, this dinner is hearty, filling, and healthy to boot. Click here to see Italian Classics Under 350 Calories

Servings

servings

Ingredients

8 ounce quinoa linguine, such as ancient harvest
48 whole cherrystone clams, freshly shucked by your fishmonger, juice reserved, about 1/2 pints
2 tablespoon extra-virgin olive oil
10 cloves garlic, chopped
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped fresh flat-leaf italian parsley
two 1/4-inch lemon slices, plus 4 wedges for serving
salt, to taste

Directions

In a large pot, bring 4 quarts of water to a boil and add 2 tablespoons of salt. To this, add the pasta and cook for 5 minutes. The pasta will not fully cook until later.
Chop the clams and transfer them to a bowl. Scrape the clam juice into the bowl.
In a large nonstick skillet over medium-high heat, heat the olive oil for 2 minutes. Add the garlic to the pan and cook it, stirring, until the garlic turns golden brown, or for about 2 minutes. To this, add the red pepper flakes, parsley, and lemon slices and turn off the heat.
Drain the pasta and add it to the skillet along with the clam juice. Toss the pasta with the sauce then cover the pan and turn off the heat. Wait 5 minutes, then remove the lid and bring the pasta to a simmer over medium heat. The pasta should be just al dente. Add the chopped clams and toss everything to coat evenly. Be careful not to break up the pasta. Remove the lemon slices and discard them. Season the pasta with salt and pepper and remove it from the heat.
Divide the finished pasta among four pasta bowls or plates and serve it with the lemon wedges.