Recipe: Linguine with Steamed Clams and Mussels

LINGUINE WITH STEAMED CLAMS AND MUSSELS

"Although this pasta dish consists of fairly basic and quick cooking ingredients, you can give it a formal presentation. I steam just the clams or mussels if I'm serving this dish as an appetizer, or I pair the entree with a mixed-green salad and warm slices of whole wheat baguettes with sun-dried tomatoes and herbs for a full meal."

2 pounds mussels or clams, or 1 pound each
1 pound linguine, uncooked
1 teaspoon salt
1 cup white wine
1/2 cup purified water
3 cloves garlic, sliced
3 shallots, chopped
2 tomatoes, chopped (about 2 cups)
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon chili flakes (optional)
2 tablespoons olive oil
Juice of 1 lemon (about 1/4 cup)
1 teaspoon grated lemon zest
GARNISH:
2 tablespoons chopped fresh parsley

Soak the clams or mussels in a pan full of cold water for 5 minutes. Scrub the shells to remove any seaweed or mud using a vegetable scrubber or the abrasive side of a clean sponge.

Bring a large pot of water to a boil. Drop the linguine into it, add the salt, and cook until it is al dente.

Meanwhile put the clams or mussels in a large, lidded pot with enough space to hold them without them being cramped. Add the white wine, water, garlic, and shallots. Cover and cook over high heat, shaking the pot occasionally, until the shellfish open, about 10 minutes.

Drain the pasta in a colander, then toss it with the shellfish. Add the tomatoes, basil, salt, pepper, chili flakes, and olive oil, and toss again. Squeeze the lemon over everything, toss in the zest, and garnish with parsley. Serve immediately.

ANDY SUGGESTS:
In order to get a more intense flavor, I would increase both the garlic and red pepper flakes.

Serves 6

Per serving:Calories 494.1, Fat 8.3 g, Saturated fat 1.2 g (16.1% of calories from fat), Protein 29.3 g, Carbohydrate 67.9 g, Cholesterol 47 mg, Fiber 2.5 g

Excerpted from Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley
Copyright 2002 by Andrew Weil, M.D., and Rosie Daley. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.