I enjoyed this clam and arugula pasta a lot this spring when the arugula was growing in the garden. It is a light and refreshing meal that is quick and easy to make. I can’t wait for my fall arugula patch to grow so that I can start enjoying it again!
I am a huge fan of simple veggie pasta dishes. Pasta, especially spaghetti, is such comfort food for me. When you add seafood such as clams, it takes elevates comfort food to the next level!
Whenever I open a can of clams, I hate tossing the clam juice that it comes with. I specifically designed this recipe to use the clam juice to make a velvety sauce that clings to the pasta, but still be light enough to pair with the arugula.
To add the finishing touches, I love to drizzle some extra virgin olive oil over the pasta. A high quality EVOO adds richness and a fresh fruity or florally flavor that brings out the flavor of the arugula. Finally, fresh lemon adds brightness to make all the other flavors more vibrant.
Variations to the Clam and Arugula Pasta recipe:
- Make it vegetarian/vegan: Replace the butter with more olive oil, use reserved pasta cooking liquid in place of clam juice, and mix in one or two of the following: walnuts, hazlenuts, feta, white cannellini beans, sliced fennel, marinated artichokes, sauted mushrooms, or sliced olives.
- Swap the seasfood: Try using bay scallops and letting them release their moisture into the skillet in place of the clam juice.
- Additonal garnishes: try fresh shaved parmesan, fresh basil, or lemon zest to add an additional touch to the dish and make it yours.
- 5 oz whole wheat spaghetti
- 1 TBS butter
- ½ cup onion, diced
- 2 garlic cloves, minced
- ¼ tsp black pepper
- Pinch red pepper flake
- 2 TBS dry white wine
- 6 oz can chopped clams, with the juice
- ½ tsp corn starch
- 2 large handfuls arugula
- 1 TBS extra virgin olive oil
- 2 lemon wedges
- Cook spaghetti according to package directions. Drain.
- Meanwhile melt butter in a skillet. Add onion and saute until translucent. Add garlic and red pepper flake and saute 1 more minute. Deglaze the pan with the white wine.
- Drain the can of clams into a cup. Whisk the cornstarch into the clam juice from the can. Pour the clam juice mixture into the skillet. Bring to a boil whisking frequently. Let it simmer for about 5 minutes, or until the sauce is reduced and starting to thicken. Mix in the clams and let them heat through, about 1 more minute.
- Divide spaghetti between two plates. Top with the arugula and then spoon the clam mixture and all the sauce from the skillet over top. Drizzle with the olive oil and serve with a lemon wedge.
Recipe adapted from Eating Well.
ClaCla
