Recipe: Whole Wheat Linguine with Clams

Linguine with Clams

Linguine with Clams

 

Recently, we had some friends over for dinner–no, my husband and I didn’t eat our friends. We invited them over to the house to eat whole wheat linguine with clams with us–in our company. Linguine with clams is stunning when served, and when your guests see it on the table their eyes will just about pop out of their sockets in anticipation. Not everyone likes clams though, so you’ll want to check ahead to make sure that your guests enjoy eating them.

Always being concerned about the nutritional value of foods I did a little checking into clams on caloriecounter.com (a great resource for nutritional value of foods) and found that clams are an excellent source of iron, and a very good source for vitamin b-12 and manganese and a multiple of other minerals. The downside is that though clams are low in saturated fat they are high in cholesterol. But, if you don’t have high cholesterol and you keeping up with your healthy eating habits, you shouldn’t have to worry about this point too much.

This particular recipe is dairy-free as it’s made Spanish style, called almejas a la marinera, and uses olive oil instead of butter. If you’re not concerned about dairy, you may want to sprinkle a little Reggiano Parmigiano cheese over the top of each serving.

Prep Time: 15 minutes

Servings: 4 to 6

Cook Time: 5 to 7 minutes

Ingredients:

1 package Whole Grain Barilla Linguine (13.25 oz)

1-1/2 pounds manilla clams

1-1/2 tablespoons minced garlic

2-1/2 tablespoons olive oil

3/4 cup white wine

1/4 teaspoon red pepper flakes

1/3 cup chopped parsley

1/2 teaspoon sea salt

1 lemon, quartered

*Optional – Reggiano Parmigiano cheese

Procedure:

1)  Put a of salted water on the stove and bring to a boil.

2)  Wash the clams very well and set them aside.

3)  Put the pasta in the water and stir frequently as it cooks.

4) After two minutes, place the garlic and the olive oil in a 12 to 14-inch skillet on the cooktop and begin to saute the garlic over medium-low heat. After two minutes add the clams and the red pepper flakes and stir. After 20 seconds add the wine and 1/2 cup of water. Cover the pan and allow the clams to steam.

5)  After three minutes, open the lid and add the salt and 1/4 cup of the parsley to the liquid, and stir the clams. Close the lid and allow the clams to finish cooking. The clams are done when they have opened.  If a clam does not open it is dead– throw it away.

6) Strain the cooked pasta into a large bowl and pour 1 tablespoon of olive oil over the pasta and stir it around. Use a large serving spoon to remove the clams from the pan and place them decoratively on top of the pasta. Check the flavor of the clam liquid. If the flavor is too strong add water and bring it back to a boil. Check the salt and add more if necessary. Pour the liquid over the clams and pasta being careful not to pour sand on the pasta which may be at the bottom of the pan.

Garnish – Sprinkle the remaining 2 tablespoons of parsley over the top of the pasta and place the lemon on a plate to squeeze the juice over the pasta.

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