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Clam Linguine Primavera

Seafood alternatives: canned clams, live mussels

Pasta is embraced by cooks searching for easy complete meals because of its knack for combining well with practically any other food. In this version, clams and fresh vegetables cook together in the sauce, transforming plain pasta into a great meal.

Ingredients:

• 2 pounds small hard-shell clams (1 1/2 to 3 in. across)
• 3/4 pound fresh asparagus
• 1 Tbsp. olive oil or butter
• 4 cloves garlic, minced or pressed
• 1/4 cup minced green onion
• 1/4 dry white wine or clam juice
• 1 tsp. dried oregano
• 8 ounces dry linguine or 12 ounces fresh, cooked and drained
• 2 Tbsp. grated Parmesan cheese

Cooking Instructions:

Scrub the clams well, then let stand, covered with salted water, while preparing other ingredients. Discard any that are not tightly closed or that do not close when pressed.

Slice the asparagus diagonally into 1/4-inch-thick slices, leaving the tips whole. Heat oil in a 4- to 5-quart pan over medium heat. Add the garlic and stir until fragrant, about 1 minute. Drain the clams well and add them to the pan with the asparagus, green onion, wine and oregano. Increase the heat to high, cover and simmer until clams open 6 to 12 minutes. As the clams open, transfer them to a bowl and cover to keep warm. You can take the clams out of their shells if you like, leaving a few shells for garnish. Discard any clams that do not open.

Add the pasta and cheese to pan and toss to coat with sauce. Pour into a serving bowl and garnish with clams.

Servings per recipe: 4

Per serving: Cal. 339/Total fat 8g/Sat. 2g/Chol. 76mg/Sdm. 114mg/Carbo. 45g/Prot. 19g/ Om-3 .01g