Spiced-Up Linguine with Clams

So this was good. D said it was easy. We forgot a side once again.

Spiced-Up Linguine with Clams


Yield: 6 servings (serving size: 1 1/3 cups pasta mixture and 5 clams)

12 ounces uncooked linguine
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon crushed red pepper
6 canned anchovy fillets, chopped (used anchovy paste, 1TBSP)
4 garlic cloves, minced
1/3 cup dry white wine
1/4 cup clam juice (used juice from cans)
30 littleneck clams (used 3 cans of minced clams)
2 tablespoons butter
1/2 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Cook the pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.

CALORIES 388 ; FAT 13.1g (sat 3.9g,mono 6.2g,poly 1.5g); CHOLESTEROL 46mg; CALCIUM 90mg; CARBOHYDRATE 46.6g; SODIUM 336mg; PROTEIN 21.5g; FIBER 2.4g; IRON 15.9mg

Cooking Light, SEPTEMBER 2010