Friday, April 1, 2011

clam and herb linguine ...claaaamazing! :D

Recipe adapted from Cooking Light, April 2011 issue.

Growing up, oyster roasts happened all the time, and I have grown to absolutely love oysters. However, I always see clam recipes and have never made one that turned out great. I found this incredibly simple recipe that looked delicious, so I made another attempt. Success!!! This dish only takes about 30 minutes, if not less, and is so awesome!

12 oz linguine (brown rice or amaranth, or any other gluten free variety)
1/3 cup fresh parsley, chopped
1 T chopped fresh oregano
2 tsp grated lemon rind
2 T olive oil
1 vertically sliced medium yellow onion
1/2 tsp crushed red pepper
5 garlic cloves, minced
1/2 cup white wine (I used riesling, and the sweetness was perfect for the dish)
1 1/2 dozen clams
2 T butter
3/4 tsp salt
1/2 tsp freshly ground black pepper

Cook pasta according to package directions and drain. Mix parsley, oregano, and lemon rind in small bowl and set aside. Heat large skillet over medium-high heat and add olive oil. Add onion, red pepper and garlic and saute for 4 minutes. Add wine and clams; cover and simmer for 5 minutes or until shells open. If any shells remain unopened, discard. Combine clams mixture, pasta, butter, salt, and black pepper in large bowl, toss until butter melts. Sprinkle with parsley mixture and toss.

If you're not a carb person, you can definitely just forget the pasta all together and use all the same ingredients otherwise, and eat a bowl full of clams... you will be pleased, I almost guarantee :)

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