Linguine Alle Vongole with Seaweed Pesto

This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favorite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams.

Linguine Alle Vongole with Seaweed Pesto

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Ingredients

• 1/4 cup packed wakame
• 1 Tbsp pine nuts or hulled sunflower seeds
• 1/2 cup packed fresh basil stems reserved
• 1 green onion roughly chopped
• 1 1/2 tsp lemon juice
• 1/8 tsp salt
• 2 Tbsp extra-virgin olive oil divided
• 2 lbs small clams from a sustainable source, scrubbed clean
• 3 inch square piece kombu wiped with damp paper towel
• 2 garlic cloves peeled and minced
• 1 or 2 dried red chilies crumbled (optional)
• 10 cherry tomatoes halved
• 16 oz kelp noodles or 9flour-based linguine

Ingredients 1/4 cup packed wakame 1 Tbsp pine nuts or hulled sunflower seeds 1/2 cup packed fresh basil stems reserved 1 green onion roughly chopped 1 1/2 tsp lemon juice 1/8 tsp salt 2 Tbsp extra-virgin olive oil divided 2 lbs small clams from a sustainable source, scrubbed clean 3 inch square piece kombu wiped with damp paper towel 2 garlic cloves peeled and minced 1 or 2 dried red chilies crumbled (optional) 10 cherry tomatoes halved 16 oz kelp noodles or 9flour-based linguine

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Instructions

1. n small bowl, combine wakame with 1/2 cup boiling water. Set aside for 10 minutes to soften.
2. In small pan over medium-low heat, toast pine nuts or sunflower seeds for 4 minutes, or until golden, stirring frequently to prevent burning. Transfer to blender with basil leaves, green onion, lemon juice, salt, and 1 Tbsp olive oil. Drain wakame, reserving liquid, and add seaweed to blender. Blend to rough purée, adding soaking liquid as needed. Scrape pesto mixture into bowl.
3. Rinse clams. Discard any that pop back open when squeezed shut.
4. In large pot, combine wakame soaking liquid plus enough water to make 1 cup . Add kombu and bring to boil. Add clams. Cover and cook for 5 minutes, or until clams open. Remove clams, pouring off liquid to reserve. Discard kombu.
5. If using flour-based pasta, cook pasta according to box directions, until al dente.
6. In same pot used to cook clams, heat remaining 1 Tbsp olive oil over medium heat. Chop basil stems and add to pan with garlic and crumbled red chilies. Cook for 1 minute. Deglaze with 1/2 cup clam cooking liquid. Add chopped tomatoes. Cook for 2 minutes. Add drained noodles or pasta and stir to coat.
7. Remove from heat and stir in pesto. Return clams to pot (shelled or unshelled) and serve immediately.

Recipe Notes

Per serving made with kelp noodles: 197 calories; 9 g protein; 10 g total fat (1 g sat. fat); 19 g total carbohydrates (8 g sugars, 9 g fiber); 363 mg sodium