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Delicate linguine tossed with fresh clams, garlic, and white wine showcases the best of mediterranean seafood cooking. High in protein and naturally lower in fat, it suits a dash diet or 1500 calorie plan.
Scrub and soak the clams in cold water for 20 minutes to remove sand. Drain before cooking.
Bring a large pot of water to a boil. Add 1 tsp of salt and cook linguine pasta just shy of al dente, reserving 1/2 cup of pasta water.
Meanwhile, heat 3 tbsp olive oil in a wide sauté pan over medium heat. Add finely chopped shallot and garlic; sauté for 1-2 minutes until fragrant but not browned.
Turn heat to high, add clams and white wine. Cover immediately and steam until clams open, shaking pan occasionally, 4–6 minutes. Discard any unopened clams.
Remove clams, set aside. Add drained linguine and reserved pasta water to the pan sauce. Toss vigorously over medium heat for 2 minutes until pasta is coated and sauce is slightly reduced.
Return clams to pan, add chopped parsley, black pepper, and red pepper flakes. Toss gently, adjust seasoning, and serve immediately.
