NUTRITION

SERVINGS

INGREDIENTS

10.75 oz Manila clams

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Shallot

0.25 cup Dry white wine

0.25 tsp Sea salt

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Lemon juice

PREPARATION

• 1

  Scrub the clams thoroughly under cold running water to remove any sand or grit.

• 2

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 3

  While the pasta cooks, heat the olive oil and ghee in a large skillet over medium heat.

• 4

  Add the minced garlic and finely chopped shallots to the skillet, sautéing for 2 minutes until fragrant and translucent.

• 5

  Stir in the sea salt and red pepper flakes, then pour in the dry white wine and bring to a light simmer.

• 6

  Add the cleaned clams to the skillet in a single layer, cover with a tight-fitting lid, and steam for 5 to 7 minutes.

• 7

  Once the clams have opened, remove the lid and discard any clams that remained closed.

• 8

  Drain the linguine and add it directly into the skillet, tossing gently to coat the noodles in the garlic-butter sauce.

• 9

  Remove from heat and garnish with fresh chopped parsley and a bright squeeze of lemon juice before serving.