ZENB Cavatappi alla Vongole
PREP TIME 25 minutes
COOK TIME 17 minutes
TOTAL TIME 42
Serving Size: 288g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Cavatappi Pasta
Curing that craving for clams is easy with ZENB Cavatappi Pasta alla Vongole which can be on the table in under an hour. This recipe will not only impress your family and friends, but it is also a good source of protein and low in fat.
- 1 box (8 ounces) ZENB Cavatappi Pasta made from 100% Yellow Peas
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 medium shallot, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup of white wine
- 1 pound fresh littleneck clams, scrubbed, about 20
- 2 tablespoons chopped fresh Italian parsley
- 1 lemon, cut into wedges
Cook ZENB Pasta as directed on package. Reserve 1/4 cup pasta cooking water; drain.2.
Meanwhile, heat oil in large skillet on medium heat. Add garlic, shallots and pepper flakes. Cook 1 minute until tender and fragrant. Stir in wine, reserved pasta cooking water and clams. Cover and cook 5-7 minutes, or until shells open completely. Discard any unopened clams.3.
Add pasta; toss 1-2 minutes until sauce is slightly thickened. Sprinkle with parsley before serving with lemon wedges.
Fresh clams need to be purged, or cleaned, before cooking. Discard any clams with chipped or cracked shells. Place clams in a bowl and cover with cool tap water. Refrigerate at least 2 hours or overnight. Discard soaking water and any grit or sand purged. Scrub the outer shells with a stiff brush and rinse well before using.
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