Thursday, November 6, 2014

Pasta with Clams and Kale

If you like spaghetti with clam sauce then I'm pretty sure you'll like this dish. It's pretty much the same idea, but I have added a bunch of torn kale in place of the parsley cause kale gives you way more bang for the buck (nutritionally).

For two big servings:

6 oz spaghetti or linguini
1 can 6 oz chopped clams, drain clam juice into measuring cup of wine
3 cups torn kale
1 cup chopped onion
3 garlic cloves, minced
2/3 cup dry white wine
1 t dried oregano
1 t red pepper flakes
Parmesan cheese
salt and pepper
olive oil

Cook pasta according to package and throw in the kale when you have three minutes before it's done.

In large skillet, heat some olive oil and sauté the onion and the garlic, stirring often so garlic doesn't burn. Add the oregano and red pepper, salt and pepper, stir around and then add the white wine/clam juice and stir around. Drain pasta and kale. Dump clams into the sauce and then add the pasta. Stir well and let that all warm together well. Ladle into bowls, add parmesan and enjoy! Goes well with garlic bread. I will be making this a again-it's easy and good. Next time will use whole wheat pasta.