Italian · Dinner
Seafood Noodles with Clams (High-Protein)
Linguine tossed with clams, shrimp, and cannellini beans in a garlic white wine broth, finished with fresh parsley and lemon juice. This high-protein seafood dish balances tender briny clams, pink shrimp, and fibre-rich legumes without enlarging the pasta portion.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
18.4gFat
66.8gCarbs
3.6gSugar
8.1gFiber
612mgSodium
249mgChol
2.9gSat Fat
980mgPotassium
140mgCalcium
6.8mgIron
22mcgVitamin B12
18mgVitamin C
pescatarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Scrub clams under cold running water in a colander, peel and devein the shrimp, slice the garlic thinly, and chop the parsley.
2
Boil
Bring a medium pot of salted water to a rolling boil over high heat and cook the linguine 8–9 minutes until al dente with a slight bite, then drain.
3
Sauté
Warm the olive oil in a wide skillet over medium heat, add the garlic and chili flakes, and stir 1 minute until the garlic turns pale gold.
4
Simmer
Add the clams and white wine to the skillet, cover, and cook over medium-high heat 4–6 minutes, checking twice, until shells pop open; discard any that stay shut.
5
Finish
Stir in the shrimp and beans, cook uncovered 2–3 minutes until shrimp turn opaque and pink, add linguine and lemon juice, toss 1 minute over low heat until glossy, then transfer to a warm bowl, scatter parsley over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g clams
- 7 oz200g shrimp
- 5.2 oz150g dry linguine
- 2/3 cup120g cooked cannellini beans
- 6 cloves6 cloves garlic
- 1/2 cup120ml dry white wine
- 4 tbsp4 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 tbsp4 tbsp parsley
- 1/2 tsp1/2 tsp red chili flakes
- salt, to taste
