Linguine With Clam Sauce

Easy Food Recipes and Cooking - Linguine With Clam Sauce
Makes: 6 servings Serving Size: 1 cup Time: 15 minutes Cooking Time: 30 minutes

24 littleneck clams
2/3 cup dry white wine
12 oz. whole wheat linguine

3 1/2 Tbsp. olive oil, divided
4 garlic cloves, minced Pinch crushed red pepper
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

1/4 cup whole wheat bread crumbs
2 Tbsp. minced fresh parsley

  1. Wash the clams well, removing all grit. Place the wine in a large skillet and heat over medium-high heat. Place the clams in the  skillet, cover, and steam until the clams open, about 5 to 8 minutes. Reserve the pan liquid; discard any unopened clams. Remove the clam meat and chop coarsely. If necessary, add enough water to the reserved pan liquid to equal 1 cup. Set aside.
  2. Bring a large 6-quart pot of lightly salted water to boiling. Add the linguine and cook for 9 to 10 minutes.
  3. Meanwhile, in a large skillet, heat 3 Tbsp. of the oil and the garlic over low heat for 10 minutes. Add the chopped clams and 1 cup of the reserved pan liquid, and simmer the sauce for 3 to 4 minutes. Add the crushed red pepper, salt, and black pepper to the sauce.
  4. Drain the pasta and return it to the pot.
  5. For the topping, in a small skillet, heat the 1/2 Tbsp. of olive oil over medium-high heat. Add the bread crumbs and toast for 3 to 4 minutes. Add the parsley and combine.
  6. Add the clam sauce to the pasta, and toss well to coat the noodles. Add the bread crumb mixture and toss. Serve immediately.
Linguine With Clam Sauce

Robynn Webb, MS, LN