The simple yet sophisticated flavors of butter, white wine, garlic and tomatoes elevate this clam linguine to an indulgent meal. Steamed broccoli rabe makes a great side for this dish.
8oz whole-wheat linguine
24 little neck clams (about3 1⁄2 lb),rinsed and scrubbed (NOTE: Opt for fresh, untreated clams as they are lower in sodium. Discard any clams with broken shells or ones that are open and do not close when tapped.)
1⁄2 cup dry white wine (such as Sauvignon Blanc)
1⁄4 cup clam juice or fish stock
1⁄4 cup plus 1 tbsp minced fresh flat-leaf parsley, divided
1⁄2 tsp sea salt, divided
2 tbsp organic unsalted butter, divided
1 tbsp minced garlic (about 3 cloves)
1/8red pepper flakes
3⁄4 cup unsalted jarred or boxed diced tomatoes
Cook pasta according to package directions using 1⁄4 tsp salt. Drain.
Meanwhile, in a Dutch oven on medium, melt 1 tsp butter. Add clams, garlic and pepper flakes, and sauté until garlic is just fragrant, about 1 minute. Add tomatoes, wine, clam juice, 1⁄4 cup parsley and remaining 1⁄4 tsp salt and increase heat to medium-high and bring to a simmer. Cover and cook just until clams open, about 10 minutes. (NOTE: To avoid overcooking, start checking clams after 8 minutes and remove them as they open, transferring to a bowl.)
Discard any unopened clams and stir cooked clams back into Dutch oven. (NOTE: If desired, remove clams from their shells and discard shells.) Stir in remaining 1 tbsp plus 2 tsp butter and pasta and toss well. Divide mixture among serving bowls and garnish with remaining 1 tbsp parsley.
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