Lemony Garlic Clam Linguine not only tastes so good but do you know clams are loaded with nutrients we all need. Clams are rich in Vitamin B12 – good for many things especially the brain and mood. They provide iron and protein and may help to regulate high blood pressure. Clams are also said to improve thyroid health. Clams are rich in many minerals and vitamins but are low in fat and calories (except when you pair them with buttery linguine – needs/musts my friend. Actually, clams are considered one of the most nutritious foods worldwide. Clams are high in omega-3 fatty acids, which are beneficial to maintain good heart health, reduce inflammation and take care of the brain.
Jump to RecipeKey Health Benefits of Clams:
They’re rich vitamin B12: Clams are loaded with Vitamin B12, which helps to promote red blood cells, it may maintain your DNA and also synthesize protein. Sometimes clams are consumed to reduce aging, they also improve mood and boost energy.
Clams can improves brain health: Clams contain good amounts of choline which is a vitamin- like compound beneficial for health. Choline in clams helps to produce a neurotransmitter called acetylcholine which can help to promote memory and also improve brain function.
High in selenium and iodine: Clams are packed with selenium and iodine. Clams also contain a good amount of minerals and vitamins.
So not just tasty, clams are extraordinarily good for you. Even if you’re landlocked, like me, you can still find fresh clams at markets and fish mongers. Be sure to check the clams are fresh and still alive. If you tap the open one, they should close, if not, get rid of it. Like their cousins the mussels, the same thing applies – if any don’t open when cooked, pitch it or them.
LEMONY GARLIC CLAM LINGUINE
Ingredients
- 2 lbs clams, such as little neck
- 8 oz linguine
- 2 tablespoons olive oil
- 2 shallots, finely chopped, about 1/2 cup finely chopped shallots
- 6 garlic cloves, finely chopped
- 1 cup dry white wine chardonnay, pinto gris, sauvignon blanc
- 1 teaspoon crushed red pepper chili flakes, more or less according to taste
- 1/4 cup chopped fresh flat-leaf parsley, plus extra for garnish
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoon butter
- A pinch of sea salt and freshly ground pepper, to taste
- Crusty bread, to serve
Instructions
- For wild-caught clams such as the ones I have used in this recipe, you want to soak them in cool for about 1 hour so they release any sand. Then remove them from the water and discard the water. Generally, the farmed clams don’t require soaking. When you buy them, they should be labeled wild caught or farmed.
- Bring a large pot of water to a boil. Add the pasta and a few good pinches of salt. Cook, stirring about 10 to 12 minutes or according to the package directions, until al dente.
- Meanwhile, heat the oil in a large, deep, frying pan over medium heat. Add the shallot and garlic. Cook, stirring a minute or 2 until softened and fragrant.
- Add the wine, and bring to a boil on medium-high heat and cook, uncovered until reduced by almost half. Add the crushed red pepper, parsley and clams. Stir until well combined. Cook, covered, about 2 to 3 minutes, stirring once during cooking. until the clams are open. Discard any unopened clams.
- Add the pasta to the clams with the butter, lemon zest, juice, salt and pepper and toss to combine. Serve topped with extra chopped parsley and crusty bread to serve.