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Linguine with Clams
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Prep Time:
20 minutes
Total Time:
45 minutes
Elevate clam dish with divine flavors for a healthier twist!
Ingredients:
  • 12 oz uncooked linguine
  • 1 tablespoon olive oil
  • 2 medium shallots, chopped
  • 1 clove garlic, finely chopped
  • 1 cup chopped plum (Roma) tomatoes
  • 1 cup dry white wine or nonalcoholic wine
  • 1 1/2 cups chicken broth
  • 1/4 cup plus 2 tablespoons chopped Italian parsley
  • 3 dozen littleneck clams, scrubbed
Instructions:
  • Cook the linguine as directed on the package.
  • In a large saucepan or Dutch oven, heat oil over medium-high heat. Sauté shallots and garlic until softened, about 4 minutes. Stir in tomatoes and cook for 1 minute. Pour in wine, bring to a boil, and cook for 2 minutes. Add broth and parsley, and bring back to a boil.
  • Place the clams into the pot, cover, and simmer for 5 minutes or until they open. Remove any unopened clams. Using a slotted spoon, transfer the cooked clams to a bowl. Bring the broth mixture back to a boil and cook for 4 minutes or until reduced by one-third.
  • Mince 24 clams, discarding their shells. Leave the remaining 12 clams in their shells.
  • Combine the minced clams and pasta in the saucepan, ensuring they are well mixed. Gently fold in the remaining clams in shells to complete the pasta mixture.

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