Serve an Italian-inspired dish featuring quick-cooking linguine and clams in a light, fresh white wine sauce.
Cooking Light APRIL 2011
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.
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