Low Fiber Linguine alle Vongole
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Learn more →Ingredients
4 servings
- 4 lb littleneck clams (about 36–40 clams), scrubbed
- 1 lb linguine
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 cup dry white wine (such as pinot grigio or vermentino)
- 2 tbsp unsalted butter
Ingredient noteButter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- ½ cup fresh flat-leaf parsley, roughly choppedIngredient note
Low Residue diets limit raw leafy herbs, but the chopped parsley here works out to a small amount per serving, with almost no fiber, so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tsp kosher salt, plus more for pasta water
For serving
- 1 lemon, cut into wedges (optional)
Can be omittedlemon
- crusty bread, for serving (optional)
Instructions
- 1
Place the scrubbed clams in a large bowl of cold salted water and let them soak for 30 minutes, then drain and rinse. Discard any clams with cracked shells or that remain open when tapped.
- 2
Bring a large pot of generously salted water to a boil. Add the linguine and cook, stirring occasionally, until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Reserve 1 cup of pasta cooking water before draining, then drain the pasta.
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