Garlic and Herb Linguini

Ingredients

Serves 24
250 g (1 1/2 kilogram) Dry linguini
15 ml (90 milliliters) Extra-virgin olive oil
10 ml (60 milliliters) Finely chopped shallot
10 ml (60 milliliters) Club House ® Red Pepper, Crushed
10 ml (60 milliliters) Club House ® Fennel Seed
125 ml (750 milliliters) Diced red bell pepper
1 liter (6 liters) Fresh spinach
500 g (3 kilogram) Fresh littleneck clams
10 ml (60 milliliters) Lemon juice
175 ml (1 1/10 liters) White wine
30 ml (175 milliliters) Club House ® Garlic and Herb, No Salt Added
50 ml (375 milliliters) Green Olives Sliced40 LT
15 ml (90 milliliters) Chopped fresh parsley
45 ml (275 milliliters) Parmesan cheese

Procedure

Cook pasta in boiling water until al dente. Drain, rinse and set aside.

Heat olive oil at medium heat in sautéed pan. Add shallots and gently sautéed for 1 minute. Add crushed red pepper and fennel seed and sautéed for 1 minute. Add diced red peppers and spinach and cook for 2 minutes. Add clams, lemon juice, white wine, seasoning and sliced olives. Turn up heat to high and cover with tight fitting lid. Add chopped parsley; cook for approximately 5 minutes.

When clams have opened, remove 2/3 of them and remove from their shells. Add shelled clams back into pot. Discard empty shells. Reserve remaining clams in shell.

Divide pasta into bowls and garnish with the remaining opened clams in shell. Finish with Parmesan cheese.