Cancel
Nearby: Atlanta, GA 30308

Access Your Account

New to Healthgrades?

Join for free!

Or, sign in directly with Healthgrades:

Doctors and their Administrators:
Sign Up or Log In

Linguine alla Vongole

By

Geoffrey Zakarian

Was this helpful? (5)
This content is selected and managed by the Healthgrades editorial staff and is brought to you by an advertising sponsor.
x

This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.

ADVERTISEMENT
linguine-pasta

If your summer vacation is more of a “staycation,” don’t let that stop you from enjoying the fruits of the sea! Bring the beach to you with low fat, high protein clams that are rich in zinc, iron, and magnesium. During a flare, stick to white pasta and consider skipping the white wine.

Yield: 4 servings

Ingredients:

  • 12 ounces dried Linguine

  • 2/3 cup white wine

  • 2 lbs. littleneck clams, purged and cleaned

  • ½ cup extra virgin olive oil

  • 4 each garlic cloves, thinly sliced

  • 2/3 cup parsley, washed and rough chopped

  • Fresh cracked pepper

  • Kosher salt

Method of Preparation:

1. Prepare pasta as directed on package.

2. In a large, straight-sided sauté pan, heat the white wine to a boil and add a crack of black pepper. Add the clams to the pan, and cover.

3. Heat the garlic and olive oil in a large sauté pan over medium heat until the garlic is soft but not dark. Add the chili flakes and turn off the heat until the next step is complete. 

4. When the clams have opened after about 3 minutes, strain the liquid through a strainer into the sauté pan with the garlic.

5. Add the parsley to the pan and bring to a simmer. Reduce the liquid down by 75% to almost a glaze. Season the sauce with salt and pepper and set aside until the pasta is finished.

6. When the pasta is 80% cooked, add it to the pan with the sauce. Heat the sauce and the pasta together, coating the glaze around the pasta. Add pasta water as needed to finish the pasta. Toss in the clams, drizzle with olive oil, and serve immediately.

Was this helpful? (5)
Medical Reviewers: Rachel Baer, RD, LD Last Review Date: Jun 8, 2016

© 2016 Healthgrades Operating Company, Inc. All rights reserved. May not be reproduced or reprinted without permission from Healthgrades Operating Company, Inc. Use of this information is governed by the Healthgrades User Agreement.

View Sources

Medical References

You Might Also Like

Share via Email

PREVIOUS ARTICLE:

Rooibos Tea Granita With Coconut Pudding

NEXT ARTICLE:

Banana and Peach Smoothie With Agave and Almond Milk

Up Next

Banana and Peach Smoothie With Agave and Almond Milk