Italian · Dinner
Seafood Noodles with Clams (Low-Chol)
Linguine tossed with fresh clams, white fish, garlic, and parsley in a light white wine and olive oil sauce. Cholesterol is kept low by favoring lean white fish and skipping butter or cream, finished with lemon and a touch of chili for brightness.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
576Calories
47.8gProtein
15.6gFat
68.5gCarbs
2.9gSugar
3.6gFiber
695mgSodium
68mgChol
2.5gSat Fat
1400mgPotassium
188mgCalcium
24.6mgIron
78mcgVitamin B12
18mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
low-chol
Instructions
1
Prep
Scrub the clams under cold running water, cut the white fish into small chunks, thinly slice the garlic, and chop the parsley.
2
Boil
Cook the linguine in salted boiling water over high heat for 9-10 minutes until al dente, then drain and set aside.
3
Sauté
Warm the olive oil in a wide skillet over medium heat and sauté the garlic and chili flakes for 1 minute until pale gold.
4
Steam
Add the clams to the skillet, cover, and steam over medium heat for 4-5 minutes until shells open fully; discard any unopened clams.
5
Poach
Add the white fish chunks and poach uncovered over medium-low heat for 3-4 minutes until opaque throughout.
6
Plate
Toss the linguine, clams, and white fish with parsley and squeeze lemon over top, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g clams
- 5.6 oz160g white fish fillet
- 5.2 oz150g dry linguine
- 4 cloves4 cloves garlic
- 1/2 cup120ml dry white wine
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp red chili flakes
- 11 lemon
