Linguine with Clams and Asparagus

Ingredients

• 8 ounces whole wheat linguine 
• 1 tablespoon olive oil 
• 1 package (8 ounces) sliced DOLE® Mushrooms 
• 2 teaspoons minced garlic 
• ½ teaspoon salt 
• ½ teaspoon ground black pepper 
• 1 pound DOLE Asparagus, trimmed of woody ends and chopped into 2” pieces 
• 1 cup DOLE Shredded Carrots 
• 1 cup grape tomatoes, halved 
• 1 can (10 ounces) whole baby clams, drained (juice reserved)

Directions

1. Bring a large pot of water to a boil. Cook linguine according to manufacturer’s instructions.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, garlic, salt and pepper. Cook for 5 minutes until mushrooms begin to brown. Add the asparagus, carrots and two tablespoons of water. Toss to combine and cover skillet. Cook 4 minutes longer. Add the tomatoes and the clam juice. Cook uncovered 1 minute longer. If the pasta is not yet al dente, remove vegetables and clams from heat.
3. When pasta is al dente, drain and add to the vegetable mixture along with the reserved clams. Raise heat to high and cook 2-3 minutes longer until pasta is thoroughly coated and most of the liquid is absorbed.