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Photo: Ellie Miller; Styling: Angharad Bailey Photo by: Photo: Ellie Miller; Styling: Angharad Bailey

Linguine with Clams and Fresh Herbs

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

Cooking Light APRIL 2011

  • Yield: 4 servings (serving size: 1 1/2 cups pasta mixture and 6 clams)
  • Total:25 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 14.2g
  • Saturated fat: 5g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 15g
  • Carbohydrate: 47.5g
  • Fiber: 2.5g
  • Cholesterol: 32mg
  • Iron: 9.5mg
  • Sodium: 521mg
  • Calcium: 61mg
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Linguine with Clams and Fresh Herbs recipe

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