• Course: Main Course
• Features: Healthy, Fast

Ingredients:

• 10 ounces dried linguine pasta, preferably whole wheat
• 1 cup dry white wine
• 2 sprigs thyme leaves
• 1 1/2 pounds Manila or littleneck clams, scrubbed
• 1 tablespoon olive oil
• 1 cup diced leeks (white and light-green parts from 1 large leek, rinsed well)
• 1 cup diced fennel (from 1/2 bulb)
• 1 teaspoon minced garlic (from 2 medium cloves)
• 1/8 teaspoon saffron threads
• 1 cup canned crushed tomatoes (seeded and drained)
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped parsley, for garnish

Directions:

Bring a large pot of lightly salted water to a boil over high heat; add the pasta and cook according to package directions. The pasta will be done before the clam mixture is; drain into a large colander and set aside.

Meanwhile, pour the wine into a large saucepan and bring to a boil over medium-high heat. Add the thyme and the clams. Cover and cook/steam for 3 to 5 minutes, until the clams have fully opened. Strain the cooking liquid through a fine-mesh strainer into a medium bowl. Reserve the clams and discard their shells and the thyme sprigs.

Heat the oil in a large saute pan over medium heat. Add the leeks, fennel, garlic and saffron. Cook for 7 to 10 minutes, until the vegetables are tender. Add the reserved clam cooking liquid, clams and tomatoes; cook for a few minutes until heated through.

Add the cooked pasta to the pan with the clams; increase the heat to medium-high or high and toss to combine. Remove from the heat; season with salt and pepper to taste. Divide among individual bowls and garnish with the parsley. Serve immediately.

Recipe Source:

Adapted from the Culinary Institute of America's "Techniques of Healthy Cooking" (Wiley, 2007).

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