Linguine & Clams

This is a very simple dish to prepare and one that is satisfying for the omnivore or pescatarian. You can substitute white beans for the vegan. If gluten-free you can substitute zucchini spirals. Clams are one of the riches sources of iron. We like to use the small Manilla or New Zealand Cockles which are very tasty and simple to steam open. Make sure your fishmonger gives you only clams with closed shells. An open clam means it is dead and should be discarded.

- 1 pound of linguini pasta

- 2.5 pounds of clams (or two dozen if using cherrystone)

- 1 bottle of clam juice

- 1/4 cup of chopped parsley

- 3-4 cloves of garlic, grated

- salt and pepper to taste

- 1 TBSP olive oil

Bring a large pot of water to a boil for the pasta. While the water boils, place the clams in a colander and rinse, making sure they are all closed, and free of sand. Next add 1 TBSP of olive oil to a second large pot. Add the garlic and cook for about 30 seconds - do not burn. Next add the clams and about 3/4 of the bottle of clam juice. Cover, bring to a boil then lower heat. Add salt and pepper. The clams will be ready in about ten minutes once they have all opened. Add parsley. Drain the pasta after it boils. You can plate individually or combine the clams and pasta in a large bowl and serve with tongs family-style.

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