Skinny Linguine with White Clam Sauce

Ingredients

• 8 ounces whole-wheat linguine pasta, dry
• ½ tablespoon unsalted butter
• 1 shallot, minced
• 3 tablespoons minced garlic
• ½ teaspoon red pepper flakes
• ¼ teaspoon salt
• Black pepper, to taste
• ¼ cup dry white cooking wine
• 3 (6-ounce) cans chopped clams, drained with liquid reserved
• Juice of 1 lemon (about 2 tablespoons) + 1 teaspoon zest
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package directions for al dente. Reserve ¼ cup of the pasta water before draining.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the butter and shallot, and cook for 1-2 minutes or until the shallot is soft.
3. Add the garlic and red pepper flakes, and continue cooking for 30 seconds to 1 minute, or until fragrant.
4. Add the wine and cook for 2-4 minutes, then add the reserved clam liquid, clams, lemon juice, zest, salt and black pepper, and cook an additional 2-4 minutes.
5. Add the drained linguine and parsley and toss gently to combine with the clam sauce. Thin the sauce with 1 tablespoon at a time of reserved pasta water if necessary.

Nutrition Information