Whole Wheat Linguini With Littleneck Clams



    • 1 package whole grain linguini (8 ounces), cooked according to package directions
    • 2 dozen littleneck clams (may substitute canned or thawed frozen clams)
    • 1/2 cup fish stock
    • 1 tablespoon olive oil
    • 2 garlic cloves, peeled and minced
    • 3 shallots, peeled and minced
    • 1/3 cup dry white wine
    • 2 bay leaves
    • 1 tablespoon grass-fed butter
    • Freshly ground black pepper
    • A squeeze of fresh lemon juice
    • 1 tablespoon parsley, minced


    1. If using fresh clams: Clean clams and soak in cold salted water. Change the water 1-2 times over a 2-3 hour period (clams should release sand during this time). Discard soaking water.
      Put fish stock and whole clams in a deep frying pan and bring to a boil. Cover and cook 4-7 minutes. Clams will open when they are done.
    2. Remove clams from the pan and set aside.
    3. Strain the liquid from the pan to remove any sand particles. Reserve this liquid.
    4. In a sauté pan, cook garlic and shallots in olive oil until translucent. Add wine and bay leaves and cook 2-3 minutes.
    5. Add reserved cooking liquid and butter. Cook until reduced by 1/3 (about 6-7 minutes). Add clams and season with freshly ground black pepper and a squeeze of lemon.
    6. Top cooked linguini with clams and juice from the pan. Garnish with freshly minced parsley.