Linguine with Clams - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Coarse sea salt
- 1 pound linguine
- 3 tablespoons Italian extra-virgin olive oil
- 4 cloves garlic, minced
- 1 1/2 pounds live Manila clams, scrubbed
- 1 tablespoon finely minced jalapeno
- 1 cup pinot grigio
- One 14-ounce can San Marzano tomatoes, with juice
- 4 tablespoons Italian parsley leaves, finely chopped
Instructions
- In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water.
- Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes.
- Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.
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