Linguine with Garlicky Clams and Peas

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Clam

  Mollusks, mixed species, canned, drained solids

  16 oz or 454g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Cook the linguine according to the package instructions. Drain and keep warm.
2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 1 minute.
3. Drain the clams, reserving 1/2 cup of the liquid (for original 4 serving recipe, 2 tbsp per serving).
4. Add the reserved clam juice, vegetable broth, white wine, and crushed red pepper flakes to the skillet. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
5. Add the clams and peas to the skillet and cook for 2 minutes or until thoroughly heated. Combine with the pasta and toss well.
6. Sprinkle with Parmesan cheese and fresh basil before serving.