Clam Linguini with Rainbow Chard

Clam Linguini 002

We utilized some fresh veggies from our garden and our Intervale Food Hub Community Supported Agriculture (CSA) share. This included fresh rainbow chard, oyster mushrooms, dill and parsley. The dill overpowered the rest of the flavor and so I’ll omit it the next time around.

Ingredients:

  • 1-2 T Olive Oil
  • 1 Onion
  • Mushrooms
  • 2 Cans Sustainably Harvested Clams & Juice
  • 1/2 c. white wine
  • Optional: Fresh Veggies and Herbs
  • Tinkyada Spaghetti Noodles

Process:

  • Bring saucepan with water to a boil, and add a pinch of salt and noodles. Set aside for 20 minutes. Drain, rinse and set colander over saucepan. Meanwhile:
  • Saute onions and chard stalks until soft.
  • Add mushrooms, clam juice and wine.
  • Reduce 1/2 of the liquid.
  • Add clams, chard leaves and salt and pepper to taste.
  • Serve mixture over noodles.
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This entry was posted in Main Course, Pescetarian and tagged , , , , by Rabi. Bookmark the permalink.

About Rabi

I have gluten sensitivity (different than an allergy, or Celiac Disease) and lactose intolerance. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

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