Clam and Arugula Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 5 oz whole wheat spaghetti
  • 1 TBS butter
  • ½ cup onion, diced
  • 2 garlic cloves, minced
  • ¼ tsp black pepper
  • Pinch red pepper flake
  • 2 TBS dry white wine
  • 6 oz can chopped clams, with the juice
  • ½ tsp corn starch
  • 2 large handfuls arugula
  • 1 TBS extra virgin olive oil
  • 2 lemon wedges
Instructions
  1. Cook spaghetti according to package directions. Drain.
  2. Meanwhile melt butter in a skillet. Add onion and saute until translucent. Add garlic and red pepper flake and saute 1 more minute. Deglaze the pan with the white wine.
  3. Drain the can of clams into a cup. Whisk the cornstarch into the clam juice from the can. Pour the clam juice mixture into the skillet. Bring to a boil whisking frequently. Let it simmer for about 5 minutes, or until the sauce is reduced and starting to thicken. Mix in the clams and let them heat through, about 1 more minute.
  4. Divide spaghetti between two plates. Top with the arugula and then spoon the clam mixture and all the sauce from the skillet over top. Drizzle with the olive oil and serve with a lemon wedge.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/clam-and-arugula-pasta/