Lighter Linguine with Clams

Ingredients · 4 servings

• 400 gLinguine
• 30 gLight margarine
• 30 gOlive oil
• 12 gGarlic
• 200 gMushrooms, fresh
• 15 gParsley, fresh
• 5 gSalt
• 1 gWhite pepper
• 40 gParmesan cheese
• 500 gClams with juice

Equipment

stovetop, box grater, chef knife, colander, cutting board, grater, large pot, serving platter, skillet, tongs, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather all ingredients, mince the garlic, slice the mushrooms, chop the parsley, grate the Parmesan, and set out a large pot, colander, and skillet. · 8 min

   What to look for: rolling boil

2. 2
   Boil pasta water

   Fill the large pot with water, add the salt, and bring it to a rolling boil over high heat. · 10 min

   What to look for: rolling boil

3. 3
   Cook linguine

   Add the linguine to the boiling water, cook until al dente to your taste, then drain well in the colander. · 9 min

   What to look for: tender with a slight bite

4. 4
   Heat fats

   Melt the light margarine with the olive oil in a large skillet over medium heat until shimmering. · 2 min

   What to look for: shimmering fat

5. 5
   Sauté vegetables

   Add the garlic and mushrooms to the skillet and sauté over medium heat until golden and fragrant. · 5 min

   What to look for: golden and fragrant

6. 6
   Add clams

   Stir in the clams with their juice, parsley, salt, and white pepper, mixing to combine evenly. · 3 min

   When it is done: clams are steaming hot throughout, reaching a safe internal temperature of 63°C

7. 7
   Combine pasta

   Add the drained linguine to the skillet and toss gently until the pasta is evenly coated with the sauce. · 2 min

   What to look for: pasta glossy and coated

8. 8
   Serve pasta

   Divide the linguine among plates and garnish each serving with grated Parmesan cheese before serving. · 2 min

   What to look for: cheese lightly melted