Fresh Garlic Linguine with Clams

Photo: Oxmoor House

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.

Yield: 4 servings (serving size: 6 clams and 1 cup pasta)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 28%
  • Fat: 11g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 20.8g
  • Carbohydrate: 38.1g
  • Fiber: 1.7g
  • Cholesterol: 75mg
  • Iron: 9.3mg
  • Sodium: 155mg
  • Calcium: 258mg


  • 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


  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
  2. 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. 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.

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