ZENB Rotini with Littleneck Clams, White Wine, & Garlic


PREP TIME 130 hours

COOK TIME 13 minutes

TOTAL TIME 2.4 hours

Nutrition Facts


Serving Size: 399g
Servings: 4

Calories: 510

Amount per Serving*% Daily Value
Total Fat12g15%
Saturated Fat4g20%
Dietary Fiber12g43%
Total Sugar4g
Vitamin A 20%
Vitamin C 15%
Calcium 122mg 10%
Iron 6mg 35%
Potassium 992mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Pasta Variety

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.


  • 12 ounces ZENB Yellow Pea Rotini Pasta, 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.


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.


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.

Tasty Tips

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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