This iron- and vitamin C-rich One-Pot Garlic-Laced Linguine with Clams and Beans is a simple and tasty dish that scores on all levels.
One-Pot Garlic-Laced Linguine with Clams and Beans
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Ingredients
- 3/4 lb whole wheat or regular linguine pasta or gluten-free spaghetti
- 3 Tbsp extra-virgin olive oil, plus extra if desired
- 1/2 red onion, thinly sliced
- 4 large Russian garlic cloves, peeled and shaved
- 1/4 tsp crushed red pepper flakes
- 1/4 cup dry white wine
- 2 cups cherry tomatoes, halved
- 2 lbs baby clams, such as littleneck, scrubbed
- 1 cup cooked or canned black beans, rinsed and well drained
- 1/2 cup chopped parsley
- Freshly ground black pepper (optional)
Instructions
- In large saucepan, partially cook pasta in lightly salted boiling water for 6 minutes, or until still very firm—more firm than al dente. Reserve 1 1/2 cups pasta water and set aside. Drain remaining water from pasta and place pasta in large bowl.
- Add oil to saucepan and heat just until shimmering. Add onion, garlic, and red pepper flakes. Sauté over medium heat until onion is soft but not browned, about 2 or 3 minutes. Add wine, tomatoes, and clams. Cover and cook, shaking pan a few times, until clams have opened, about 5 minutes. Lift lid and use slotted spoon to transfer clams that have opened to a separate dish.
- When all clams are removed, add reserved pasta water and black beans to the saucepan and bring to a boil. Add partially cooked pasta and cook, tossing pasta with tongs several times, until pasta is al dente, about 2 more minutes.
- Remove from heat and return clams and any accumulated juices to saucepan. Add parsley and toss to evenly mix. Divide among 6 serving bowls and drizzle with a little extra oil and a sprinkling of black pepper, if desired.
Recipe Notes
Per serving: 420 calories; 45 g protein; 10 g total fat (1 g sat. fat); 34 g total carbohydrates (3 g sugars, 5 g fiber); 179 mg sodium
