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Fresh Garlic Linguine with Clams

Photo: Oxmoor House
Prep time 3 mins
Cook time 8 mins
Yield 4 servings (serving size: 6 clams and 1 cup pasta)
Pay close attention to the clams when scrubbing them. If some are opened slightly, give them a gentle tap. If they close, they're fine; if they don't, discard them. If any clams remain closed after they have cooked, discard them as well.


  • 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

Nutrition Information

  • 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

  1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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