ZENB Linguine with Clams and Doenjang Butter

Making a meal to impress can be done in thirty minutes with ZENB Linguine , clams, and a burst of umami flavor from doenjang butter. The creaminess from the doenjang butter and the sweetness of the clams create the perfect bite to leave the impression of a lifetime. Your guests will also be love that this dish is a good source of protein and fiber!

• 8 ounces ZENB Linguine made from 100% Yellow Peas, uncooked
• 2 tablespoons unsalted butter
• 1 tablespoon doenjang paste
• 1 cup white wine
• 1 pound fresh littleneck clams, scrubbed (about 20)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon crushed red pepper flakes

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/4 cup of pasta cooking water; drain.

2.

Melt butter in large skillet on medium heat. Add doenjang; cook for 30 seconds until fragrant. Stir in wine, reserved pasta cooking water and clams; cover with lid. Cook for 7-9 minutes until shells open. Discard any unopened clams.

3.

Add pasta; cook for 1-2 minutes until coated and sauce thickens. Top with Parmesan, parsley and crushed red pepper flakes before serving.