Linguine with Clams and Fresh Herbs

Linguine with Clams and Fresh Herbs Recipe
Photo: Ellie Miller; Styling: Angharad Bailey
Serve an Italian-inspired dish featuring quick-cooking linguine and clams in a light, fresh white wine sauce.

Yield:

4 servings (serving size: 1 1/2 cups pasta mixture and 6 clams)

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 373
Fat 14.2 g
Satfat 5 g
Monofat 6.6 g
Polyfat 1.4 g
Protein 15 g
Carbohydrate 47.5 g
Fiber 2.5 g
Cholesterol 32 mg
Iron 9.5 mg
Sodium 521 mg
Calcium 61 mg

Ingredients

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

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Finely chop parsley; add oregano and rind.

3. 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.

4. 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.

Note:

Ivy Manning,

April 2011
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