Linguine with Garlicky Clams and Peas

Ingredients

• Whole wheat pasta

  dry

  6 oz or 170g

• Olive oil

  ¾ tbsp or 10g

• Garlic

  raw

  1 ½ cloves, minced or 5g

• Clams

  mixed species, canned, drained

  12 oz or 340g

• Vegetable broth

  from bouillon, low-sodium

  ¾ cup or 180g

• White wine

  table

  1 ½ fl oz or 44g

• Crushed red pepper flakes

  ³⁄₁₆ tsp or 0.06g

• Green peas

  frozen

  ¾ cup or 101g

• Parmesan cheese

  shredded

  6 tbsp or 30g

• Basil

  1 ½ tbsp, chopped or 4g

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.