Fresh Garlic Linguine with Clams |
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Prep Time: 3 Minutes Cook Time: 8 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Pay close attention to the clams when scrubbing them. If some are opened slightly, give them a gentle tap. If they close, they're fine; if they don't, discard them. If any clams remain closed after they have cooked, discard them as well. Ingredients:
1 (9-ounce) package refrigerated linguine or angel hair pasta |
2 teaspoons olive oil |
4 garlic cloves, minced |
1/2 cup chopped bottled roasted red bell peppers |
24 littleneck clams, scrubbed |
1/4 cup dry white wine |
1/3 cup finely chopped fresh parsley, divided |
3/4 cup (3 ounces) grated asiago cheese, divided |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and bell peppers. Cook 1 minute, stirring constantly. Add clams and wine. Cover and cook 3 to 4 minutes or until shells open.
3. Add pasta and half of parsley to clams in pan, tossing well to blend. Add reserved 1/4 cup pasta water and half of cheese, tossing well to blend. Sprinkle remaining parsley and cheese evenly over each serving.
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