The secret to getting rich flavor from this simple and low fat dish is to layer the clam flavors by using several variations. 





Ingredients:
1 lb whole wheat linguine
1 6 oz bottle of clam juice
1/4 cup of olive oil
3 cloves of minced garlic
1/4 tsp crushed red pepper
1 tsp anise seeds
2 6 1/2 oz cans of minced clams
18 small hard shelled clams, scrubbed
1/2 cup dry white wine
1/2 cup fresh chopped parsley

Directions:

1. Cook linguine to al dente according to the package directions and drain and toss with a splash of olive oil.
2. Meanwhile, heat the remaining oil, garlic, crushed red pepper, and anise seeds in large skillet over medium heat.  Saute until the garlic is gold but not yet brown. 
   
3. Add the clam juice, canned clams, fresh clams, and white wine.
   
4. Increase the heat to high and bring to a boil.  Cover and cook for 5 to 7 minutes until the clams open.  Remove the whole clams with tongs and set aside. 
5. Reduce heat to low.  Add pasta and fresh parsley and toss until coated. 
   
6. Serve pasta and top with fresh clams.

Serves 6.  Total time: 20 minutes.

Total time: 30 mintues.  Hands on time: 30 minutes. Serves 4.

I like this dish because the grilled chicken and chickpeas provide a nice source of lean protein in a dish that feels light and flavorful for the summer.  Flat bread rounds out a good meal.

Ingredients:
    3 Tbs lemon juice (divided)
    3 Tbs olive oil (divided)
    3 tsp minced garlic (divided)
    1 tsp salt (divided)
    1 tsp pepper (divided)
    1 1/2 tsp ground cumin (divided)
    2 boned, skinned chicken breasts (1 lb total)
    2 tsp tahini
    1 can chickpeas, drained and rinsed
    2 large tomatoes, chopped
    1/2 red onion, thinly sliced
    1/2 chopped red pepper
    3 chopped cucumbers
    1/2 cup chopped fresh parsley
    6 oz cubed feta cheese
    1/2 cup kalameta olives

Directions:
    Heat grill to high.  Create a marinade by mixing 1 Tbs each lemon juice, olive oil, 1 tsp garlic, 1/2 tsp each salt, pepper, and cumin.  Coat chicken with marinade and let sit for 5 minutes. 
    Grill chicken, turning once, until it is cooked through and browned, about 10 minutes.  Let rest, covered for five minutes and slice.
    Whisk together remaining 2 Tbs each lemon juice and olive oil, 2 tsp garlic, 1/2 tsp each salt and pepper, and 1 tsp cumin with the tahini in a large bowl to make dressing. 
    Add vegetables, cheese, chicken and toss with dressing in large bowl.
    Divide into portions and sprinkle with parsley.  
    Serve with flat bread.