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Scallops or Clams in Linguine
Our Colorado Cook’s take on the classic dish works with scallops or clams

 

Clams in Linguine

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood, and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.


Who doesn’t love a timeless dish that’s deeply satisfying — but simple?

This Italian classic is the ideal any-time comfort food, quick and easy to make.

Clams are the classic choice, but scallops also go very well with this recipe — as would shrimp or prawns.

Simply steam good-quality clams or scallops in a bit of white wine and garlic, then reduce the wine to a simple sauce by adding a hint of butter and fresh Italian parsley.

Once the sauce is ready, throw in your cooked linguine and dinner is complete! This effortless pasta dish is good year-round and is an easy dinner for two.

And if you eat like an Italian — rather than like an American — you can minimize the meal’s quotient of relatively refined carbs.

Serve just a handful of pasta per plate, thereby raising the ratio of clams or scallops to pasta. 

Of course, you can choose to use a whole-wheat pasta, or a gluten-free pasta made from rice, beans, or other wheat alternatives.

Sautéed vegetables — such as zucchini, broccoli rabe, or arugula — served on the side, and available for adding to the plate, would add flavor, texture, and nutritional heft.

If for a bit of extra indulgence, make a simple gremolata-style topping of sautéed garlic and red pepper flakes, toasted breadcrumbs and lemon zest. I highly recommend it!

My rating: 4 out of 4 stars

A few notes for the cook
Because Vital Choice Manila Clams are cleaned of grit and pasteurized in hot water before they’re frozen, you can even eat the clams that don’t open during steaming.

You don’t thaw the clams before cooking them. They can go straight from the freezer. However, to easily separate them to nestle them into the wine sauce, I quickly rinsed them in cold water.

However, it’s best to thaw scallops beforehand if you’re going to use those instead of clams. They thaw in 20 to 30 minutes when immersed in cold water, still sealed in their package.

Linguine with Scallops or Clam Sauce
Serves 2

Ingredients

For the clams or scallops

For optional breadcrumb topping

Directions
  1. Bring a medium saucepan of lightly salted water to boil for the pasta. Cook according to package instructions, drain and set aside.
  2. As the pasta cooks, heat olive oil in large saucepan over medium heat. Add garlic slices and sauté 2-3 minutes, until just beginning to brown.
  3. Add wine and bring to a boil. Add frozen clams or thawed scallops, cover and simmer to steam, 4-5 minutes.
  4. To prepare the optional topping, heat olive oil over medium heat in medium skillet. Add minced garlic and red pepper flakes and sauté 2 minutes. Add bread crumbs and stir until they begin to brown. Remove from heat and add lemon zest.
  5. Remove lid from clams and continue to simmer until most of the wine is absorbed. Add butter and parsley and stir to combine.
  6. Add cooked pasta to clams or scallops and white wine sauce and mix well.
  7. Divide evenly between two bowls, topping the pasta and seafood with remaining sauce in the pan, then sprinkling bread crumb mixture over the pasta (if using).

A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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