Linguine With Clam Sauce
Per ServingLinguine With Clam Sauce |
||
|---|---|---|
| Makes: 6 | ||
| Serving Size: 1 cup | ||
| Calories | 365 | |
| Fat | 10 | g |
| Saturated Fat | 1.3 | g |
| Carbohydrate | 47 | g |
| Fiber | 7 | g |
| Sugars | 3 | g |
| Cholesterol | 25 | mg |
| Sodium | 545 | mg |
| Potassium | 325 | mg |
| Protein | 19 | g |
| Phosphorus | 250 | mg |
| Choices: Starch 3, Lean Meat 2, Fat 1 | ||
- Makes: 6
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
| 24 | littleneck clams | |
| 2/3 | cup | dry white wine |
| 12 | oz. | whole wheat linguine |
| Sauce | ||
| 3 1/2 | Tbsp. | olive oil, divided |
| 4 | garlic cloves, minced | |
| pinch | crushed red pepper | |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| Topping | ||
| 1/4 | cup | whole wheat bread crumbs |
| 2 | Tbsp. | minced fresh parsley |
Directions
- Wash the clams well, removing all grit. Place the wine in a large skillet and heat over medium-high heat. Place the clams in the skillet, cover, and steam until the clams open, about 5 to 8 minutes. Reserve the pan liquid; discard any unopened clams. Remove the clam meat and chop coarsely. If necessary, add enough water to the reserved pan liquid to equal 1 cup. Set aside.
- Bring a large 6-quart pot of lightly salted water to boiling. Add the linguine and cook for 9 to 10 minutes.
- Meanwhile, in a large skillet, heat 3 Tbsp. of the oil and the garlic over low heat for 10 minutes. Add the chopped clams and 1 cup of the reserved pan liquid, and simmer the sauce for 3 to 4 minutes. Add the crushed red pepper, salt, and black pepper to the sauce.
- Drain the pasta and return it to the pot.
- For the topping, in a small skillet, heat the 1/2 Tbsp. of olive oil over medium-high heat. Add the bread crumbs and toast for 3 to 4 minutes. Add the parsley and combine.
- Add the clam sauce to the pasta, and toss well to coat the noodles. Add the bread crumb mixture and toss. Serve immediately.
