Linguine and Clams

I love Cooking Light magazine. I get so many incredible ideas from them. Whether it’s an actual recipe or an idea on how to cut the fat in something I already make, it’s definitely my go to cooking magazine. Last year they had a recipe for linguini and clams. I love pasta and clams are one of the few seafood items that I eat so I immediately knew I had to try this recipe.

As I’ve mentioned before I despise peas, so I took them out and added in a few extra ingredients. The end result has been one of our favorite pasta dishes for the past year. The sauce is a combination of chicken broth, white wine, and tomatoes so it is fairly light and a nice contrast to the heavier linguini. The addition of fresh vegetables gives it added flavor. We’ve served it for company several times because it makes a ton and we’ve never had a guest who didn’t like it!

Linguine and Clams (adapted from Cooking Light)

1 pound linguine
1 T. olive oil
2 garlic cloves, minced
1 c. chicken broth
½ c. white wine
2 cans (6 ½ oz) chopped clams, in juice
½ t. red pepper
1 c. thinly sliced mushrooms
1 c. chopped tomatoes
½ c. parmesan cheese
1 T. butter
2 T. chopped basil

1. Bring a pot of water to boiling over high heat. Add the linguine and cook according to package directions.

2. Meanwhile, heat the oil in a pan over medium heat. Add the garlic and sauté for 1 minute. Drain the juice of one can of clams into the pan. Add broth, wine, and red pepper to the pan. Bring to a boil. Reduce heat and simmer 5 minutes.

3. Slowly stir in the tomatoes, clams, remaining clam juice, and mushrooms. Cook for 4 minutes. Add the butter and a splash of wine. Cook for 3 additional minutes.

4. Add pasta and toss. Sprinkle with parmesan cheese and basil.

5. Serve warm.