Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Clams with White Beans and Pasta
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 478
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 40 milligrams
- Sodium
- 1212 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 7 grams
- Sugar
- 4 grams
- Protein
- 28 grams
Briny clams, creamy cannellini beans and al dente pasta simmer in a saffron-scented broth brightened with lemon and white wine. Leeks and celery add a bit of vegetal sweetness, while the beans give body without making the dish heavy. Everything cooks in one pot in under 30 minutes, and you can swap in any small pasta shape—think elbows, mini shells, mini farfalle or orzo. It’s a light yet deeply satisfying meal that feels like coastal comfort food.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 478
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 40 milligrams
- Sodium
- 1212 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 7 grams
- Sugar
- 4 grams
- Protein
- 28 grams
Ingredients
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Directions
- Heat the olive oil in a medium Dutch oven over medium heat. Add the leeks and sliced celery and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are wilted, 2 to 3 minutes. Add the saffron and lemon zest, then pour in the wine and bring to a rapid simmer. Cook until reduced slightly, about 1 minute. Add the clam juice and 4 cups water; bring to a simmer. Add the beans and cook at a rapid simmer to reduce slightly, about 4 minutes.
- Stir in the pasta and simmer until cooked about halfway, 4 to 5 minutes. Stir in the clams; cover and simmer rapidly until they open, 3 to 4 minutes. (Discard any clams that don’t open.) Stir in the parsley and celery leaves. Add the lemon juice and drizzle with olive oil; season with salt and pepper to taste. Remove and discard the lemon zest, then divide among shallow bowls.
