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    Pasta with White Clam Sauce

    Here we toss a light clam sauce with whole-wheat pasta and top it with a vibrant combination of lemon zest, parsley and garlic.


    • 2 heads garlic
    • 2 tablespoons water
    • 1 tablespoon extra-virgin olive oil
    • 1 large shallot, minced
    • 1/2 tablespoon marjoram, dried
    • 1/8 teaspoon crushed red pepper
    • 1 cup dry white wine
    • 3 6-ounce cans chopped clams, drained, juices reserved
    • 1/4 cup fresh parsley, finely chopped
    • 1 pound whole-wheat linguine, or spaghetti
    • 2 tablespoons lemon juice
    • 2 teaspoons butter
    • 1/4 cup fresh parsley, finely chopped
    • 1 teaspoon lemon zest, freshly grated
    • 1 clove garlic, finely chopped
    • lemon wedges, for garnish


    Step 1
    Preheat oven to 400°F.
    Step 2
    Rub off excess papery skin from garlic heads without separating cloves, and slice about 1/2 inch off the top. Place each head on a square of foil (cut-end up). Sprinkle each with 1 tablespoon of water and pinch the edges of the foil together to make a package. Roast until cloves are very soft, 40 to 50 minutes. Unwrap and let cool slightly. Squeeze cloves out of skins into a small bowl; set aside.
    Step 3
    Heat oil in a saucepan over low heat. Add shallot and cook until softened, 1 to 2 minutes. Add marjoram and crushed red pepper; cook until aromatic, about 30 seconds. Add wine and bring to a boil. Increase heat to medium-high and cook until mixture has reduced to 1/4 cup, 10 to 14 minutes. (The wine will be nearly evaporated.) Reduce heat to low; add reserved clam juice and roasted garlic and whisk until smooth. Stir in clams and 1/4 cup parsley; heat gently over low heat. Keep sauce warm.
    Step 4
    Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
    Step 5
    Meanwhile, make gremolata: combine 1/4 cup parsley, lemon zest and garlic clove; mix well.
    Step 6
    Drain the pasta and transfer to a large, warm serving bowl. Stir lemon juice and butter into clam sauce, and pour over pasta. Toss gently, then sprinkle the gremolata over the top. Serve immediately, with lemon wedges.

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