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
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.
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 www.choosemyplate.gov.
Cooking Light Fresh Food Fast
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.