Rating: 2.5 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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

Ivy Manning
Recipe by Cooking Light April 2011

Gallery

Read the full recipe after the video.

Recipe Summary

total:
25 mins
Yield:
4 servings (serving size: 1 1/2 cups pasta mixture and 6 clams)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain well.

    Advertisement
  • 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.

Nutrition Facts

373 calories; fat 14.2g; saturated fat 5g; mono fat 6.6g; poly fat 1.4g; protein 15g; carbohydrates 47.5g; fiber 2.5g; cholesterol 32mg; iron 9.5mg; sodium 521mg; calcium 61mg.
Advertisement