Rocco DiSpirito’s Linguine with White Clam Sauce

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Rocco DiSpirito’s Linguine with White Clam Sauce
Now Eat This! Italian

Linguine with White Clam Sauce

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.

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4
Servings
2627
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Ounces quinoa linguine, such as Ancient Harvest
  • 48 whole cherrystone clams, freshly shucked by your fishmonger, juice reserved, about 1/2 pints
  • 2 Tablespoons 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.

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Nutritional Facts

Total Fat
34g
52%
Sugar
2g
N/A
Saturated Fat
6g
31%
Cholesterol
817mg
100%
Protein
408g
100%
Carbs
143g
48%
Vitamin A
2484µg
100%
Vitamin B12
307µg
100%
Vitamin B6
0.5mg
22.7%
Vitamin C
12mg
21%
Vitamin D
27IU
7%
Vitamin E
20mg
98%
Vitamin K
133µg
100%
Calcium
1098mg
100%
Fiber
2g
9%
Folate (food)
158µg
N/A
Folate equivalent (total)
158µg
40%
Iron
46mg
100%
Magnesium
553mg
100%
Monounsaturated
8g
N/A
Niacin (B3)
11mg
53%
Phosphorus
5517mg
100%
Polyunsaturated
6g
N/A
Potassium
1452mg
41%
Riboflavin (B2)
1mg
67%
Sodium
16380mg
100%
Thiamin (B1)
0.5mg
32.1%
Trans
0.4g
N/A
Zinc
15mg
99%

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