Linguine with Clams and Vegetable Spaghetti

Ingredients

• 1 pound linguine
• 4 dozen littleneck clams, scrubbed
• 1/4 cup olive oil
• 4 garlic cloves, sliced
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 large zucchini, cut into thin noodles using a spiralizer
• 1 large carrot, cut into thin noodles using a spiralizer
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

1. Cook linguine in a large pot of salted boiling water until al dente. Drain and reserve 1/2 cup of the pasta cooking water.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Increase the heat to high and add clams, wine, and chicken broth. Cover and cook until clams open, stirring once or twice, about 5-7 minutes.
4. Using a slotted spoon, transfer clams to a bowl. Discard any unopened clams.
5. Add zucchini and carrot noodles to the same pot with the clam sauce. Cook over medium heat, stirring occasionally, until vegetables are tender, about 5-7 minutes.
6. Stir in cooked linguine, reserved pasta cooking water, butter, and parsley into the pot with vegetables and clam sauce. Cook for another 1-2 minutes until the pasta is heated through.
7. Season with salt and pepper to taste. Serve hot, topped with clams.

Verdict

This Linguine with Clams and Vegetable Spaghetti is a light and refreshing pasta dish that incorporates the seafood flavors of clams with healthy vegetable noodles, making it a great option for any season.

Serving Suggestions

Serve this dish as a main course with a side salad or garlic bread. For a more indulgent meal, pair with a glass of white wine.