Steamed Clams with Whole-Grain Linguine
Nutrition
Calories: 610 kcalCarbohydrates: 90 gProtein: 47 gFat: 9 gSaturated Fat: 1 gCholesterol: 70 mgSodium: 1530 mgFiber: 13 g
Ingredients
- 2 lbs small clams
- 1 13.25 oz. pkg whole- grain linguine
- 1 tablespoon olive oil
- 2 each leeks white part only, thinly sliced
- 3 each clove garlic chopped
- ½ cup dry white wine
- 1 pt grape tomatoes halved
- ½ teaspoon crushed red pepper flakes or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 cup chopped fresh basil
- 1 cup chopped parsley
- tablespoons fresh lemon juice
Instructions
- 1. Clean sand from clams: Place them in a large bowl and fill with enough cold water to cover. Let soak for 10 minutes. Drain and repeat 2 to 3 times. Scrub shells under running water to remove any dirt. If any clams are open, tap them; if they don’t close discard them. Chill cleaned clams until ready to cook.
- 2. Bring a large pot of water to a boil over high heat. Cook linguine al dente, about 6 to 8 minutes. Drain, reserving 1/2 cup of the cooking water. Put noodles back in the pot and cover to keep warm.
- 3. While pasta cooks, heat oil in a large skillet over medium-high heat. Sauté the leeks and garlic until they soften, about 2 minutes. Add wine, and cook until most of the liquid has evaporated, about 3 minutes. Add tomatoes, red pepper flakes, salt, black pepper, and reserved pasta water to the skillet. Simmer until the tomatoes begin to break down, about 4 minutes. Add clams to the skillet, cover, and steam 8 minutes or until they open. Discard any that remain shut.
- 4. Add clam-tomato mixture to pasta along with basil, parsley, and lemon juice; toss to mix. Divide among four plates and serve immediately.
- Source: Hannaford fresh Magazine, September - October 2011