Clams with Linguine

(Serves 8)

Food stylist: Liz Duffy

• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1/4 cup yellow onion, finely diced
• 1/2 cup dry white wine
• 2 pounds small clams, such as cockles
• 1 pound linguine, freshly cooked (still warm)
• 6 cherry tomatoes, halved
• 8 fresh basil leaves, torn
• Salt and pepper to taste
• Fresh basil for garnish

• 1. Heat the oil in a deep pan over medium heat. Add the garlic and sauté for 1 minute. Mix in the onion and sauté for another 2 to 3 minutes.
• 2. Stir in the wine, bring to a simmer, and cook 2 to 3 minutes.
• 3. Add the clams and cover the pan. Steam for 4 to 5 minutes, shaking occasionally.
• 4. Check the clams and discard any that have not opened.
• 5. Remove the clams from the heat and add the (warm) pasta, tomatoes, basil, salt, and pepper. Toss well. Serve with the basil garnish.

Nutrients per serving:
Calories: 391
Fat: 6g
Cholesterol: 108mg
Carbohydrate: 31g
Sodium: 427mg
Protein: 31g
Total dietary fiber: 2g

May & June 2008

Photographer: Judd Pilossof

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