• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Small hardshell clams - (1 1/2" to 3" across)

  2. 3/4 lb 340g / 11oz Fresh asparagus

  3. 1 tablespoon 15ml Olive oil or butter

  4. 4 Garlic cloves - minced or pressed

  5. 1/4 cup 15g / 1/2oz Minced green onion

  6. 1/4 cup 59ml Dry white wine or clam juice

  7. 1 teaspoon 5ml Dried oregano

  8. 8 oz 227g Dry linguine or 12 oz fresh - cooked, drained

  9. 2 tablespoons 30ml Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Seafood Alternatives: canned clams, live mussels 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.

  2. Slice the asparagus diagonally into 1/4-inch-thick slices, leaving the tips whole. Heat the 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.

  3. 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 in their shells for garnish. Discard any clams that do not open.

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

  5. This recipe yields 4 servings.


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