Lunch: Angel Hair Pasta with Clams, Radishes, and Spinach

Recipe by Curtis Stone Here's my healthy version of spaghetti with clams (spaghetti alle vongole). Whole wheat pasta provides a lot of beneficial dietary fiber, antioxidants, vitamins, and minerals, and limiting the amount of pasta and increasing the veg

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Angel Hair Pasta with Clams, Radishes, and Spinach

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

8 oz. whole wheat angel hair pasta
1/4 c. extra-virgin olive oil
2 lb. Manila or littleneck clams
1/3 c. finely chopped shallots
Zest of 1 lemon
1 fresh or dried bay leaf
1/2 tsp. red pepper flakes
1 c. dry white wine
kosher salt and freshly ground black pepper
3 oz. fresh baby spinach
4 large radishes
2 scallions

Instructions

Bring a large pot of salted water to a boil over high heat. Stir pasta into boiling water and cook, stirring often to keep strands separated, for about 2 minutes, or until tender but still firm to the bite. Scoop out and re­serve 1/2 cup of the pasta cooking water. Drain the pasta.
Meanwhile, heat a large heavy skillet over high heat. Add 1 tablespoon of olive oil, then add clams and cook for 1 minute. Stir in shallots, garlic, lemon zest, bay leaf, and red pepper flakes. Add wine, cover, and cook for about 2 minutes, or until clams open. Using tongs, transfer clams to a large bowl, then cover to keep warm.
Simmer clam-wine broth until it is reduced by about one-fourth, about 2 minutes (pasta will absorb a lot of liquid, so don't reduce liquid too much). Stir in remaining 3 tablespoons olive oil and season with salt and pepper. Reduce heat to low.
Add pasta to skillet and toss to coat with liquid. Add clams and any accumulated juices in bowl to pasta. Add spinach and half of radishes and toss, adding enough of reserved pasta water to make a light sauce.
Using tongs, divide pasta and clams among four wide pasta bowls or place them in one large shallow serving bowl. Pour in broth. Drizzle olive oil over each serving and sprinkle with scallions and remaining rad­ishes. Discard lemon zest and bay leaf and serve immediately.