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| INGREDIENTS |
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36
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medium or 24 large clams, scrubbed
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6 oz
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whole wheat linguine
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2 tsp
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olive oil
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2
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onions, chopped
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1
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red bell pepper, seeded and thinly sliced
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6
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garlic cloves, chopped
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1/4 cup
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dry white wine
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1/4 cup
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chopped basil
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Ground pepper, to taste
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| RECIPE |
- Place the clams and ½ cup water in a large pot. Steam, covered, over high heat until the clams open, 5-7 minutes. Discard any unopened clams. Carefully strain the cooking liquid into a small bowl, discarding any sand. Remove half of the clams from the shells; chop.
- Cook the linguine according to package directions; drain.
- Meanwhile, in a large stick skillet, heat the oil. Sauté the onions, bell pepper and about one-third of the garlic until the onions are softened, about 5 minutes. Transfer to a plate.
- In the skillet, combine the wine, the clam liquid and the remaining garlic; bring to a boil and cook, stirring frequently, until reduced to ¾ cup, 4-5 minutes.
- Stir in the linguine, then stir in the sautéed vegetables and chopped clams; cook until heated through, 3-5 minutes.
- Transfer to a serving bowl; sprinkle with basil and arrange the whole clams on top.
- Serve, seasoned with pepper
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
269 |
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| Total Fat |
4 g |
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| Sodium |
54 mg |
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| Total Carbohydrates |
41 g |
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| Fiber |
6 g |
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| Protein |
18 g |
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