ZENB Rotini with Littleneck Clams, White Wine, & Garlic
PREP TIME 130 hours
COOK TIME 13 minutes
TOTAL TIME 2.4 hours
Serving Size: 399g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Rotini Pasta
Using small and sweet Littleneck clams, this ZENB Rotini Pasta recipe is a great way to put a fancy dish together for your next at home dinner. Not only will you enjoy the flavor, but you’ll also get in a good source of fiber, while staying low in fat and low in cholesterol.
- 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 4 cloves garlic, sliced
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 cups dry white wine
- 1/2 teaspoon white soy sauce
- 1/2 teaspoon kosher salt
- 2 pounds fresh littleneck clams, scrubbed (about 40)
- 1/2 cup chopped Italian parsley
- 2 tablespoons butter
- 1 small lemon, zested, juiced
Cook ZENB Pasta 2 minutes less than directed on package. Reserve 1/4-cup pasta cooking water; drain.2.
Meanwhile, heat oil in large pot on medium-high heat until shimmering. Add shallots, garlic and pepper flakes; cook 1 minutes, stirring frequently until translucent. Reduce heat to medium. Stir in wine, soy, salt and clams; cover with lid. Cook 5-7 minutes or until shells open. Discard any unopened clams.3.
Add pasta and reserved pasta water to pot. Cook 2 to 3 minutes, stirring occasionally until pasta is tender. Remove pot from heat; add parsley, butter, lemon zest & 1 tablespoon juice. Mix gently until combined.
Littleneck clams are small and sweet.
Fresh shellfish needs 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.
Avoid using cooking wines as they are often salty and contain additives. Substitute bottled clam juice for an alcohol-free version of this dish.
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