Linguine with Garlicky Clams and Peas

Ingredients

• Whole wheat pasta

  Dry

  9 oz or 255g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 ½ tsp or 4g

• Clam

  Mollusks, mixed species, raw

  6 ½ oz or 184g

• 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

  ½ cup or 40g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Cook pasta according to package directions. Drain; keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Drain clams, reserving clams and 1/2 cup juice. Add reserved clam juice, broth, wine, and red pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add clams and peas to pan; cook 2 minutes or until thoroughly heated. Add pasta to pan; toss well.
3. Sprinkle with cheese and basil and serve. Enjoy!

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