Growing up I was lucky to have my Nan and Pop living with us. They had a separate apartment in our house but we often had dinner together during the week and of course on weekends. My mom did most of the cooking but there were some dishes that only my Pop would make. Linguine and Clams was one of those dishes and I will never forget the day he finally told me his secret ingredient (we will get to that!). 

Earlier this week when I was looking in the cabinet for some dinner inspiration, I came across a can of organic clams and clam juice.  Just what I was looking for, something to make the lightbulb go off for what to make for dinner!  A few easy ingredients, minimal steps and a little time, dinner was done and it was delicious 😍 

1 can clams

4 oz clam juice 

1/4 c chicken broth

1 garlic clove, diced

1 tbsp olive oil 

1 1/2 cups arugula 

1/2 lb whole wheat spaghetti or linguine

Put a medium pot of water over a medium to high flame and bring to a boil. While your water is heating, in a saucepan heat the olive oil and add the garlic. When you start to see the garlic turn a pale golden color or better yet smell the beautiful aroma, add the clams and clam juice. Let cool until it starts to bubble and add the secret ingredient CHICKEN BROTH and let it return to a slow bubble. Add salt and pepper to taste. 

Now I know this sounds crazy, chicken broth in linguine and clams but it’s actually genius.  It adds a lot of flavor, reduces the “fishy” taste of using too much clam juice and is a healthier open than using more olive oil! Once my Pop let me in on this secret I started using it in lots of recipes, a healthier version of Pasta with Oil and Garlic or Aglio et Olio 😊, in place of water to make rice, cous cous or any grain, in mashed potatoes and stuffing, even to steam veggies. 
Back to the recipe, when your pot of water comes to a rapid boil, add salt and return to a boil. Add the pasta and cook based on package directions and your liking. Some people prefer a little more bite to their pasta or al dente in Italian (meaning to the tooth). Drain the pasta and return it to the pot, pour the sauce over it and mix well to incorporate. Add a good handful of arugula and mix well. The arugula will wilt with the heat of the pasta and give you a delicious peppery pop! Top with grated cheese and dinner is served. 

This recipe will make 2 dinner sized portions of pasta or 4 side dish portions.