Italian · Dinner
Seafood Noodles with Clams
White-fish fillet and fresh clams poached in a light tomato and white wine broth, tossed with linguine, garlic, and parsley. Finished with olive oil, chili flakes, and a squeeze of lemon for bright acidity and gentle heat.
$9
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.3gProtein
18.6gFat
68.4gCarbs
5.8gSugar
5.1gFiber
780mgSodium
143mgChol
2.9gSat Fat
980mgPotassium
135mgCalcium
6.8mgIron
22mcgVitamin B12
21mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
mediterranean
all-time-classics
Instructions
1
Prep
Cut white fish fillet into 2-inch chunks, scrub clams under cold running water, thinly slice garlic, and cook linguine in salted boiling water 8 to 9 minutes until al dente, then drain and reserve pasta water.
2
Sauté
Warm olive oil in a wide skillet over medium heat and sauté garlic 1 minute until pale gold, then deglaze with white wine.
3
Simmer
Add canned tomatoes and chili flakes, simmer over medium heat 5 minutes until sauce thickens slightly, then add clams and cover.
4
Poach
Cook clams over medium heat 5 to 7 minutes until shells open (discard any shut), nestle fish chunks into sauce, and poach uncovered over medium-low heat 4 to 5 minutes until fish flakes easily.
5
Plate
Add drained linguine and pasta water to skillet, toss over low heat 1 minute, transfer to warm bowl, scatter parsley over top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2020 clams
- 5.2 oz150g dry linguine
- 4 cloves4 cloves garlic
- 1/2 cup120ml dry white wine
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp olive oil
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp chili flakes
- 22 lemon wedge
- salt, to taste
