Serve an Italian-inspired dish featuring quick-cooking linguine and clams in a light, fresh white wine sauce.
8 ounces uncooked linguine
1/3 cup flat-leaf parsley leaves
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons olive oil
2 cups vertically sliced red onion
1/4 teaspoon crushed red pepper
4 garlic cloves, sliced
1/2 cup white wine
1 1/2 pounds littleneck clams
2 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain well.
Finely chop parsley; add oregano and rind.
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes. Add wine and clams; cover and simmer 5 minutes or until shells open. Discard any unopened shells.
Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well.
Sustainable Choice: Fresh clams are not only sustainable, but they also require no feed and they filter the water in which they live.