Name: Angel Hair Pasta with Clams, Radishes, and Spinach
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 8 oz. whole wheat angel hair pasta; 1/4 c. extra-virgin olive oil; 2 lb. Manila or littleneck clams; c. finely chopped shallots; Zest of 1 lemon; 1 fresh or dried bay leaf; 1/2 tsp. red pepper flakes; 1 c. dry white wine; kosher salt and freshly ground black pepper; 3 oz. fresh baby spinach; 4 large radishes; 2 scallions

Step 1Bring a large pot of salted water to a boil over high heat. Stir pasta into boiling water and cook, stirring often to keep strands separated, for about 2 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta.

Step 2Meanwhile, heat a large heavy skillet over high heat. Add 1 tablespoon of olive oil, then add clams and cook for 1 minute. Stir in shallots, garlic, lemon zest, bay leaf, and red pepper flakes. Add wine, cover, and cook for about 2 minutes, or until clams open. Using tongs, transfer clams to a large bowl, then cover to keep warm.

Step 3Simmer clam-wine broth until it is reduced by about one-fourth, about 2 minutes (pasta will absorb a lot of liquid, so don't reduce liquid too much). Stir in remaining 3 tablespoons olive oil and season with salt and pepper. Reduce heat to low.

Step 4Add pasta to skillet and toss to coat with liquid. Add clams and any accumulated juices in bowl to pasta. Add spinach and half of radishes and toss, adding enough of reserved pasta water to make a light sauce.

Step 5Using tongs, divide pasta and clams among four wide pasta bowls or place them in one large shallow serving bowl. Pour in broth. Drizzle olive oil over each serving and sprinkle with scallions and remaining radishes. Discard lemon zest and bay leaf and serve immediately.

Angel Hair Pasta with Clams, Radishes, and Spinach

Ingredients

Directions

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