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Linguine with Clams and Fresh Herbs (from Cooking Light)


Ingredients
8 ounces uncooked linguine
1/3 cup flat-leaf parsley leaves
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons olive oil
2 cups vertically sliced red onion
1/4 teaspoon crushed red pepper
4 garlic cloves, sliced
1/2 cup white wine
1 1/2 pounds littleneck clams
2 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation


1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Finely chop parsley; add oregano and rind.

3. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes. Add wine and clams; cover and simmer 5 minutes or until shells open. Discard any unopened shells.

4. Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well.



Nutritional Information

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Amount per serving
Calories: 373
Fat: 14.2g
Saturated fat: 5g
Monounsaturated fat: 6.6g
Polyunsaturated fat: 1.4g
Protein: 15g
Carbohydrate: 47.5g
Fiber: 2.5g
Cholesterol: 32mg
Iron: 9.5mg
Sodium: 521mg
Calcium: 61mg

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Cooking Light APRIL 2011
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