Pantry-Style Linguini And Clams
Ingredients
The pasta
-
1
lb
whole grain linguini
-
6
handfuls
fresh baby spinach
The sauce
-
2
tbsp
extra virgin olive oil
-
6
cloves
garlic, chopped
-
2
tbsp
whole-wheat flour
-
2
cups
reserved clam juice
-
1
cup
white wine
-
1
juice and zest
lemon
-
6
cans
chopped clams, drained
-
½
pint
cherry tomatoes, halved
-
1
handful
fresh chopped parsley
-
to taste
salt and pepper
-
optional
Parmesan cheese for serving
Instructions
- 1. Boil a large pot of salted water for the pasta.
- 2. In a non-stick sauté pan, heat olive oil and sauté garlic with a pinch of salt until fragrant.
- 3. Add flour to the pan and whisk to combine, then slowly add clam juice, white wine, lemon juice, and zest while whisking to avoid clumps.
- 4. Stir in clams and tomatoes, then season with salt and pepper and simmer until the sauce thickens.
- 5. Cook the linguini in the boiling water for 7 minutes, then drain.
- 6. Combine the drained pasta with the sauce, adding fresh parsley and adjusting seasoning as needed.
- 7. Serve the pasta over a bed of spinach in bowls, and top with Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
72
Total fat
5g
Total carbohydrates
6g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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