Buttery Mushroom and Clam Pasta
Bucatini pasta tossed with buttery mushrooms, fresh clams, sweet corn, and herbs. This pasta makes for a delicious 30 minute seafood dinner that's easy enough for a weeknight, and fancy enough for the weekend!
Servings: 6 servings
1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, corn, garlic, thyme, and oregano. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. 3. Add the reserved pasta cooking water, the wine and the balsamic vinegar. Stir in the clams. Bring the mixture to a simmer over medium heat. Cover the pot with a lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopened clams. Stir the pasta and manchego cheese. Remove from the heat and stir in the parsley, discard the garlic cloves.4. Divide among bowls and top with fresh herbs and crushed red pepper. Enjoy!
Calories: 417kcal | Carbohydrates: 53g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 189mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 9.5mg | Calcium: 96mg | Iron: 2.2mg