Linguine With Clams

Linguine With Clams

Ingredients:
2 tsp olive oil
1 small onion, finely chopped
3 carrots, quartered lengthwise and thinly sliced crosswise
4 cloves garlic, minced
1 cup carrot juice
2 dozen littleneck clams, well scrubbed
8 oz (250 g) whole wheat linguine
¼ tsp salt
¼ cup chopped parsley
2 tsp unsalted butter

Directions:
1. In large skillet, heat oil over low heat. Add onion, carrots, and garlic. Cook, stirring frequently, for
5 minutes, or until onion is tender.
2. Add carrot juice and bring to a boil. Add clams, cover, and cook for 5 minutes, or until clams open
(check after 3 minutes as some will open before others). Remove clams as they open (discard any that
do not open). Set skillet aside. When clams are cool enough to handle, remove clam meat and discard
shells.
3. Meanwhile, in large pot of boiling water, cook linguine according to package directions. Drain.
4. Return carrot mixture to a boil and boil for 3 minutes. Stir in salt. Transfer to large bowl, add
pasta, clam meat, parsley, and butter and toss well.