SEAFOOD****Linguine with Clam Sauce

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Great for both. Clam sauce on my portion only, just toss Dan's noodles with Becel and top with half the panko topping

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  • 2

Ingredients

  • PANKO TOPPING:
  • 3 oz/85 grams Catelli Smart linguine
  • 1/2 tablespoon extra-virgin olive oil
  • 1 oz. pancetta, regular or spicy, diced
  • 1 medium shallot, thinly sliced
  • 1/2 teaspoon dried crushed red pepper flakes
  • 1/4 cup dry white wine
  • reserved clam juice
  • 1/4 cup chicken broth, or as needed
  • 1 can Cloverleaf Clams, drained, juice retained and strained
  • 1 tsp olive oil
  • 1 tsp butter
  • 4 tablespoons panko
  • 1 clove of garlic, minced or finely chopped
  • grated zest of one lemon
  • 2 tablespoons parsley, chopped
  • 1 1/2 tablespoons grated parmesan

Preparation

Step 1

* For topping, melt butter and oil in a small non-stick pan over medium heat. Add garlic, lemon zest and breadcrumbs and cook, stirring often, until garlic is cooked and breadcrumbs are golden, watching carefully. Stir in parsley and cheese and season to taste with salt and pepper and remove from the heat and set aside until serving.

* Cook linguine in pot of boiling salted water until tender; drain, reserving some of the cooking water

* Meanwhile, saute pancetta in oil until almost crisp. Add shallot and pepper flakes and cook until softened. Add white wine to deglaze then add broth and clam juice and simmer for a few minutes to reduce. Just before serving, add clams, and cook just until clams warm, about 1 or 2 minutes.

Divide pasta between bowls. Top with sauce; sprinkle with topping and serve.

Nutrition Facts - 2 Servings (with canned clams)

Calories 402.1
Total Fat 15.6 g
Saturated Fat 4.7 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.3 g
Cholesterol 72.5 mg
Sodium 732.3 mg
Potassium 137.4 mg
Total Carbohydrate 41.0 g
Dietary Fiber 4.4 g
Sugars 1.7 g
Protein 23.9 g

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