Clams and White Beans

Back in December I was testing some recipes for a dinner party then I threw together this little dish. I very rarely follow a recipe, normally combining my favorite elements from a couple different ones. The recipe has a little bit of everything, saltiness from the clams, spicy from the red pepper and a smooth mouth feel from the beans.

Last week I had this on the menu, but after fighting traffic and snow for an hour and half I really wasn’t in the mood. Then I thought, Jess started the water boiling, just get it done. Honestly, it turned out to be the perfect week night meal – I walked in the door at 6:35, sat down to eat at 7:10. I even had time to put on my pj’s.

Clams with White Beans
serves 4, 389 cal, 56 carbs, 4 fat, 610 sodium, 12 fiber, 21 protein1-2 Shallots, minced

1-2 Shallots, minced
2 Garlic cloves, minces
.5 T Olive Oil
1 tsp Red pepper flakes, use your judgement
3/4 cup White wine
2 cans Cannellini beans, rinsed, divided
2 cans Whole Baby Clams with juice
1 T Rosemary
3/4 cup dried whole wheat elbow macaroni, cook to just under al dente
1 cup pasta water, just in case

  1. in a blender, puree 1 can of the cannellini beans with a little bit of the wine
  2. heat olive oil over medium heat in a large pan
  3. saute shallots, garlic and red pepper flakes until the shallots start to turn translucent
  4. add in the remaining wine (if there is any), bring to a boil and reduce by half
  5. stir in the pureed bean, whole beans and clams with juice, return to a simmer
  6. add pasta and allow to simmer until al dente, or your preference
  7. If it is too thick for your liking add in a little pasta water
  8. stir the rosemary and add salt and pepper to taste (make sure you taste before you salt)

Notes: I am going to attempt to provide nutritional information for as many recipes as I can. I can’t promise that they are perfect, but I did input the recipe into MyFitnessPal. If all goes as planned, once it is added to the database you will be able to search for it and add it to your food diary….As for this recipe, it would be good with some chopped spinach or kale wilted into it at the end if you want more vegetables.



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