Clam Linguine With Herb Broth and Clams

View fullsize

Clam linguine anyone? Because I’m pretty sure I can hear you saying “yes please!” Clams, like other shellfish, are made up of high quality protein and omega-3 fatty acids. Equally important, in my opinion, they’re also made up of B12! I like to include B12 often in my diet because it helps to keep my body energized, my nervous system healthy, and my metabolism in check. Plus, this pasta is just so simple and delicious, and can be prepared easily on a weeknight. I like serving it up with a small glass of white wine too!

Clam Linguine With Herb Broth and Clams

Adapted from Bon Appetit

Time: 45 Minutes
Serves 4

Ingredients
3 pounds Manila clams or small littleneck clams
4 tbsp butter
2 tablespoons olive oil
2 small onions, chopped
6 garlic cloves, peeled, smashed
3 medium roma tomatoes, cored, chopped
3 cups dry white wine, such as Pino Grigio
1 cup clam juice
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano, or 2 tbsp dried
2 pinches of dried crushed red pepper
12 ounces linguine

Directions
Place clams in a colander and scrub under running water. Place in a bowl of cold water and set aside for 20 minutes.

Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and clam juice and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors.

Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil to keep warm.

Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding clam juice by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper.

Transfer linguine and clam mixture to large shallow platter and serve.