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Recipe: Lemon Linguine With Clam Sauce

Proximity to the coast makes seafood like clams, squid, and octopus a big part of Mediterranean diets.

By Maureen Callahan, M.S., R.D.

Thursday, February 21, 2008

The addition of lemon puts a new twist on this old favorite. Linguine, or "little tongues" pasta, comes from the Campania region of Italy.

Preparation: 10 minutes
Cooking: 20 minutes
Yield: 4 servings

 

 

 

 

 

Ingredients:
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, peeled and thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 2 cups white table wine, such as Pinot Grigio
• 1 3/4 pounds littleneck clams, scrubbed clean (about 3 dozen)
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons lemon juice
• 1/2 cup chopped fresh parsley leaves
• 3/4 teaspoon kosher salt (to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 (8-ounce) package linguine noodles

Directions:
Pour oil into a large Dutch oven and warm over low heat. Add garlic and crushed red pepper flakes and cook for 2 minutes. Add wine and bring to a boil. Add clams; reduce heat, cover and simmer for 4-6 minutes or until clams open up. Discard any clams that don't open up; place opened clams on a plate. Bring clam cooking liquid to a boil; reduce heat and simmer uncovered for 3-4 minutes or until mixture reduces by half.

Cook pasta according to package directions. Drain pasta, reserving 1/3 cup of cooking liquid. Return liquid and pasta to pot; turn heat to low. Pour sauce over pasta and cook for 2 minutes or until pasta absorbs some of sauce. Stir in parsley, salt, and pepper. Stir in clams.

Nutrition information per serving: Calories 424; Protein 16g; Fat 15.5g; Saturated fat 2.34g; Carbohydrate 46g; Sugar 2g; Fiber 2g; Cholesterol 20mg; Sodium 397mg

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