Linguine with Clams and Fresh Herbs

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. 1. Cook pasta according to package directions, omitting salt and fat; drain well.
2. 2. Finely chop parsley; add oregano and rind.
3. 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. 4. Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well.
5. Sustainable Choice: Fresh clams are not only sustainable, but they also require no feed and they filter the water in which they live.