- 1 (9-ounce) package refrigerated linguine or angel hair pasta
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 1/2 cup chopped bottled roasted red bell peppers
- 24 littleneck clams, scrubbed
- 1/4 cup dry white wine
- 1/3 cup finely chopped fresh parsley, divided
- 3/4 cup (3 ounces) grated Asiago cheese, divided
- calories 339
- caloriesfromfat 28 %
- fat 11 g
- satfat 4.9 g
- monofat 3.3 g
- polyfat 0.7 g
- protein 20.8 g
- carbohydrate 38.1 g
- fiber 1.7 g
- cholesterol 75 mg
- iron 9.3 mg
- sodium 155 mg
- calcium 258 mg
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and bell peppers. Cook 1 minute, stirring constantly. Add clams and wine. Cover and cook 3 to 4 minutes or until shells open.
Add pasta and half of parsley to clams in pan, tossing well to blend. Add reserved 1/4 cup pasta water and half of cheese, tossing well to blend. Sprinkle remaining parsley and cheese evenly over each serving.
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