Yummy as a Clam

The seafood section at Whole Foods Market gets me in trouble. After five years of living in landlocked Birmingham, I forget fresh seafood exists. Then, as I’m leaving the produce area, the aroma of lobster bisque and gumbo drifts from the seafood counter luring me to come hither. Before I know it, my cart is loaded with salmon steaks, Maryland crabcakes and seafood salad.

Friday night I was itching to try out a new recipe. After searching MyRecipes.com for a bit, I came across a seemingly simple Linguine with Clam Sauce recipe from Cooking Light. Not only was this recipe simple, it called for only a few ingredients which were not already in my cupboard. Here’s my modification that makes more than enough for two people.

Ingredients

1/3 package linguine – I used capellini instead because I prefer a thinner pasta.

2 TBSP unsalted butter

3 garlic cloves, minced

1/4 cup dry white wine

1/4 teaspoon salt

4 ounces clam juice or chicken broth

1 (6 1/2-ounce) can minced clams, undrained

14 littleneck clams, scrubbed (these were only 37 cents each at WF)

½ cup finely chopped parsley

2 TBSP fresh lemon juice

Preparation

1. Cook linguine according to package directions. Drain in a colander and set aside.

2. Melt butter in a large skillet over medium heat. Add garlic to pan; cook three minutes.

3. Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams).

4. Simmer for five minutes. Add littleneck clams; cover and steam four minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, and lemon juice.

5. Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with salad and warm bread.