- 2 heads garlic
- 2 tablespoon water
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1/2 tablespoon dried marjoram
- 1/8 teaspoon crushed red pepper
- 1 cup dry white wine
- 3 6-ounce ca chopped clams, drained, juices reserved
- 1/4 cup finely chopped fresh parsley
- 1 pound whole-wheat linguine, or spaghetti
- 2 tablespoon lemon juice
- 2 teaspoons butter
- Lemon wedges, for garnish
- 1 teaspoon freshly grated lemon zest
Preheat oven to 400°F.
Rub off excess papery skin from garlic heads without separating cloves, and slice about 1/2 inch off the top. Place each head on a square of foil (cut-end up). Sprinkle each with 1 tablespoon of water and pinch the edges of the foil together to make a package. Roast until cloves are very soft, 40 to 50 minutes. Unwrap and let cool slightly. Squeeze cloves out of skins into a small bowl; set aside.
Heat oil in a saucepan over low heat. Add shallot and cook until softened, 1 to 2 minutes. Add marjoram and crushed red pepper; cook until aromatic, about 30 seconds. Add wine and bring to a boil. Increase heat to medium-high and cook until mixture has reduced to 1/4 cup, 10 to 14 minutes. (The wine will be nearly evaporated.) Reduce heat to low; add reserved clam juice and roasted garlic and whisk until smooth. Stir in clams and 1/4 cup parsley; heat gently over low heat. Keep sauce warm.
Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, make gremolata: combine 1/4 cup parsley, lemon zest and garlic clove; mix well.
Drain the pasta and transfer to a large, warm serving bowl. Stir lemon juice and butter into clam sauce, and pour over pasta. Toss gently, then sprinkle the gremolata over the top. Serve immediately, with lemon wedges.
- Serving: Per serving
- Calories: 288
- Carbohydrates: 48g
- Fat: 4g
- Protein: 14g
- Dietary Fiber: 8g
- Saturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 15mg
- Potassium: 213mg
- Sodium: 462mg
- Exchanges: 2 1/2 starch, 1 vegetable, 1 lean meat
- Carbohydrate Servings: 2 1/2