Linguine alle Vongole
Heat oil and butter in a large pot over medium-high heat. Add garlic and scallions; cook, stirring frequently, until soft, 2 to 4 minutes. Add clams and tomatoes, both with their juice, and wine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally and breaking up the tomatoes, until reduced by one-third, 30 to 35 minutes. Add parsley, crushed red pepper and pepper. Cook, stirring, for 3 minutes more.Advertisement
Meanwhile, cook pasta according to package directions for al dente. Drain.
Add the pasta to the sauce and toss gently.
3 lean protein, 3 starch, 2 fat, 1/2 vegetable