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Linguine with Clams
Nb persons: 4
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| 12 oz | whole-wheat linguine |
| 4 | bacon slices, cut into thin strips |
| 1 | red onion, diced |
| 2 | garlic cloves, minced |
| Red-pepper flakes (generous pinch) 32 littleneck clams | |
| 1 cup | dry white wine |
| 1/4 cup | fresh chopped parsley leaves |
1. Heat a large sauté pan on medium and add the bacon. When the fat is rendered and the bacon is browned (about 5 min), take the pan off the heat. Remove the bacon and set aside, and pour out all but a film of the fat.
2. Return the pan to the stove and add the onion, garlic, and pepper flakes. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the clams and white wine and continue to cook over medium heat until most of the wine is evaporated and the clams have opened; this should take about 10 minutes. (If the clams aren't opening, top the pan with a lid until they do. Discard any clams that never open.)
3. Bring a large pot of water to a boil and cook the linguine according to package instructions. When the pasta is al dente, drain it, reserving a bit of the cooking water. Add the cooked linguine directly to the sauté pan with the clams. Stir in the parsley and cook for 30 seconds, adding a bit of pasta water if the noodles look dry. Divide the clams and pasta among 4 warm bowls and serve immediately. Makes 4 servings.
Per Serving 470 calories, 6 grams fat, 590 mg sodium
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