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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Core Performance. small hard-shelled clams in shell, bottle clam juice, butter, scallions, garlic, spinach, dry white wine, medium-size raw shrimp, linguine, parsley cvt Ingredients:
2 pounds (small hard-shelled) clams in shell, scrubbed |
8 ounce clam juice |
1/4 cup butter |
3/4 cup sliced green onions |
2 (large) cloves garlic, minced |
10 ounce fresh spinach |
1/2 cup dry white wine |
1 pound (medium-size) raw shrimp, peeled and deveined |
12 ounces linguine, cooked & drained (try to find whole wheat) |
1/2 cup chopped parsley |
Directions:
1. Calories: 343
2. Total fat: 11g
3. Saturated fat: 5g
4. Carbohydrate: 35g
5. Dietary Fiber: 4g
6. Protein: 25g
7. Pour clam juice into a 5-6 quart pot and bring to a boil over high heat. Add clams; reduce heat, cover, and boil gently until shells pop open, about five minutes. Discard any unopened clams.
8. Drain clams, reserving liquid; keep clams warm. Strain cooking liquid to remove grit; reserve one cup liquid.
9. Melt 2 tablespoons butter in a wide skillet over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 3 minutes.
10. Stir in wine and 1 cup reserved cooking liquid. Increase heat to high and bring to a boil. Uncover and reduce this mixture by half (about 5 minutes).
11. Stir in remaining 2 tablespoons butter. Add shrimp, then cover and remove from heat. Let stand until shrimp are opaque in center, about 8 minutes.
12. Add pasta, spinach & parsley to shrimp mixture and toss gently to combine. Mound on serving platter and top with warm clams.
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