Even though I am trying to live a healthy lifestyle, I still love a big bowl of pasta. Nothing is more satisfying and comforting than twirling long strands and biting down into perfectly cooked al dente noodles. When making healthy pasta dishes I like to “rev” up the flavor with bright ingredients and different textures. I also recommend using fortified and whole-wheat pastas that have more fiber, protein, and more whole grains than “regular” pastas. This way you can have a smaller portion but still feel full. Feel free to add any extra vegetables to this dish and make it your own!
Linguine with Clams and Shrimp
Makes 2 Servings
1 Serving = 7 Points
- 3 oz whole-wheat linguine (Healthy Harvest)
- 2 tsp olive oil
- 1 small spring onion, bulb and greens separated and sliced (can substitute scallions if spring onions are not available)
- 2 garlic cloves, minced
- 1 tsp crushed red pepper
- 6 oz cockles or other small clams, scrubbed and cleaned
- ½ cup champagne or other white wine
- 4 large shrimp (head on if possible), deveined
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
Bring a large pot of water to a boil. Season the water aggressively with salt so it tastes like the ocean. Add your linguine or pasta of your choice.
While the pasta is cooking, heat a large sauté pan over medium heat and add 1 tsp of olive oil. Add the white bulb of your spring onion and cook until softened. Add your garlic and crushed red pepper and sauté for 1 minute. Then add your cockles and champagne and turn the heat to high and cover with a lid.
Cook the cockles for 3-4 minutes or until they open. In a separate small sauté pan add 1 tsp of olive oil over medium heat. Season your shrimp with salt and pepper and sauté in the small skillet for 3-4 minutes or until cooked through. Set aside and keep warm.
Drain the pasta when it’s “al dente” or slightly before “al dente” and keep 1 cup of the pasta cooking water. Once the cockles open, add your cooked pasta and cook together for 2-3 minutes. Add some pasta water if the sauce seems dry. Finish the pasta with lemon juice and green tops of the spring onions. Portion the pasta between two plates and top with your sautéed shrimp. Twirl with pleasure.