whole-wheat penne pasta with clams
penne integrali alle vongole
TOTAL TIME: 30 minutes
MAKES: 4 to 6 servings
- 4 tablespoons extra-virgin olive oil
- 1 bunch scallions, thinly sliced, white and green parts separated
- 2½ pounds mahogany clams or New Zealand cockles, scrubbed
- 1 cup bottled clam juice
- ⅓ cup dry white wine
- 1 pound whole-wheat penne pasta
- Zest of 1 large lemon
Bring a large pot of salted water to boil.
Heat 2 tablespoons oil in a deep 12-inch heavy skillet over medium-high heat. Add white part of scallions and cook, stirring, until softened, about 2 minutes. Stir in clams, clam juice and white wine. Bring to a boil and cook, covered, until clams open, about 6 minutes. Remove from heat.
While clams are cooking, cook pasta until al dente. Drain pasta and transfer to a large serving bowl. Immediately add clams, juices from pan, remaining 2 tablespoons oil, scallion greens and lemon zest; toss to combine and serve immediately.
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