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Whole Wheat Linguine With Manila Clams And Baby Fennel

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  Whole wheat linguine pasta/Whole wheat fettuccine 3⁄4 Pound
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Fennel bulbs/1 medium fennel bulb-halved 2 Small, cored and cut into 1/4 inch dice (Baby Bulbs)
  Garlic 2 Clove (10 gm), chopped
  Manila clams/Littleneck clams 3 Dozen, scrubbed and rinsed
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Coarsely chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Salt To Taste

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and boil until the pasta is al dente; drain.
2. Meanwhile, in a large saucepan, heat the olive oil. Add the diced fennel and chopped garlic and cook over moderate heat, stirring frequently, until the fennel is softened, about 10 minutes. Add the clams and white wine, coverthe saucepan and cook over moderately high heat until the clams open, about 5 minutes. Discard any clams that do not open.
3. Add the linguine to the saucepan and toss over moderate heat until the pasta is well coated, about 2 minutes. Sprinkle with the parsley and season with salt. Transfer to warm bowls and serve right away.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2405 Calories from Fat 660

% Daily Value*

Total Fat 74 g113.4%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 244.8 mg81.6%

Sodium 1048.1 mg43.7%

Total Carbohydrates 307 g102.2%

Dietary Fiber 51 g203.9%

Sugars 1.7 g

Protein 141 g281.4%

Vitamin A 68.4% Vitamin C 271.5%

Calcium 72.4% Iron 617.5%

*Based on a 2000 Calorie diet

Whole Wheat Linguine With Manila Clams And Baby Fennel Recipe