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Seaside Clams With Lunguine

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  Linguine 12 Ounce
  Olive oil 1 Tablespoon
  Chopped shallots 1⁄2 Cup (8 tbs)
  Minced garlic 1 Tablespoon
  Chopped plum tomatoes 1 Cup (16 tbs)
  Dry white wine/Nonalcoholic wine 1 Cup (16 tbs)
  Defatted reduced sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Chopped italian parsley 6 Tablespoon
  Clams 3 Dozen, scrubbed (Cherrystone / Large Littleneck)
  Cornstarch 1 Tablespoon
  Bottled clam juice/Water 1⁄4 Cup (4 tbs)

Cook the linguine in a large pot of boiling water according to the package directions.
Warm the oil in a Dutch oven over medium-high heat.
Add the shallots and garlic.
Cook, stirring often, for 3 to 4 minutes, or until soft.
Add the tomatoes and cook for 1 minute.
Add the wine and bring to a boil.
Cook for 2 minutes.
Add the broth and 1/4 cup of the parsley.
Bring to a boil.
Add the clams, cover, and cook for 3 to 5 minutes, or until the clams open.
Transfer the clams to a large bowl as they open.
Remove 24 of the clams from their shells and mince; discard those shells.
Keep the remaining 12 clams in their shells.
Place the cornstarch in a cup.
Add the clam juice or water and stir until smooth.
Add to the Dutch oven.
Cook, stirring, for 1 minute, or until the sauce is slightly thickened and bubbling.
Add the minced clams and pasta.
Toss to combine.
Add the clams in the shells.
Cover and cook for 1 minute.

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