Marinara Clams with Linguine
2 cupsMarinara Sauce, prepared
4 cups baby spinach
1 can (5 oz /140 ml) baby clams or 1 1/2 lbs fresh clams or mussels
6 oz whole-wheat linguine, cooked and drained
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- Heat sauce in a frying pan or Wok set over medium heat. Add spinach and clams. Cover and simmer until spinach starts to wilt and clams are warmed through, 1–2 min. If using fresh clams or mussels, be sure all the shells are open and add an extra 2 minutes of cooking time.
- Add warm cooked noodles and Marinara Sauce to pan. Using the Grip & Grab, toss to mix. Taste and season with salt and pepper.
Per serving: Calories 560, Fat 11 g (Saturated 2 g, Trans 0 g), Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 88 g (Fibre 5 g, Sugars 2 g), Protein 26 g.
Switch up the seafood to suit your taste: add the fresh mussels and clams, or sub in canned salmon or tuna.