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
Sauce
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
Topping
1/4 cup whole wheat bread crumbs
2 Tbsp. minced fresh parsley
- 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.
- Bring a large 6-quart pot of lightly salted water to boiling. Add the linguine and cook for 9 to 10 minutes.
- 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.
- Drain the pasta and return it to the pot.
- 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.
- Add the clam sauce to the pasta, and toss well to coat the noodles. Add the bread crumb mixture and toss. Serve immediately.
Robynn Webb, MS, LN