Recipe from What’s for Dinner? by Curtis Stone (Ballantine Books, 2013)
Here’s my healthy version of spaghetti with clams (spaghetti alle vongole). Whole wheat pasta provides a lot of beneficial dietary fiber, antioxidants, vitamins, and minerals, and limiting the amount of pasta and increasing the vegetables means the dish not only tastes great, but looks great too. With fresh spinach and the unexpected crunch and peppery flavor of radishes, this isn’t your run-of-the-mill pasta with clam sauce.
PREP TIME: 10 minutes
COOKING TIME: 10 minutes
- 8 ounces whole wheat angel hair pasta
- 1/4 cup extra-virgin olive oil,plus more for serving
- 2 pounds Manila or littleneck clams, scrubbed
- 1/3 cup finely chopped shallots
- 6 garlic cloves,finely chopped
- Zest of 1 lemon,removed in wide strips with a vegetable peeler
- 1 fresh or dried bay leaf
- ½ teaspoon red pepper flakes
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 3 ounces fresh baby spinach (about 4 cups loosely packed)
- 4 large radishes, cut into small matchsticksize strips (about 1/2 cup)
- 2 scallions (white and green parts),thinly sliced on the diagonal
1. Bring a large pot of salted water to a boil over high heat. Stir the pasta into the boiling water and cook, stirring often to keep the strands separated, for about 2 minutes, or until tender but still firm to the bite. Scoop out and re serve V2 cup of the pasta cooking water. Drain the pasta.
2. Meanwhile, heat a large heavy skillet over high heat. Add 1 tablespoon of the olive oil, then add the clams and cook for 1 minute. Stir in the shallots, garlic, lemon zest, bay leaf, and red pepper flakes. Add the wine, cover, and cook for about 2 minutes, or until the clams open. Using tongs, transfer the clams to a Ia rge bowl, then cover to keep warm.
3. Simmer the clam-wine broth until it is reduced by about one-fourth, about
2 minutes (the pasta will absorb a lot of liquid, so don’t reduce the liquid too much). Stir in the remaining 3 tablespoons olive oil and season with salt and pepper. Reduce the heat to low.
4. Add the pasta to the skillet and toss to coat with the liquid. Add the clams and any accumulated juices in the bowl to the pasta. Add the spinach and half of the radishes and toss, adding enough of the reserved pasta water to make a light sauce.
5. Using tongs, divide the pasta and clams among four wide pasta bowls or place them in one large shallow serving bowl. Pour in the broth. Drizzle olive oil over each serving and sprinkle with the scallions and the remaining rad ishes. Discard the lemon zest and bay leaf and serve immediately.