It’s easy to make and delightful to eat this linguine pasta with clams, tomatoes, and garlic. If desired, French bread can be added and it can be served as a formal dish or as a quick supper.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 tablespoons diced shallot
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- 1 cup Israeli couscous
- 1 ½ cups low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 1 teaspoon caper brine
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated Parmesan cheese, or more to taste
- 4 lemon wedges
Instructions
- Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic; cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.
- Pour in chicken broth and lemon juice. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Carefully release pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.
- Garnish with parsley and Parmesan cheese. Serve with lemon wedges.
Nutrition Facts
| Calories | 61 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 235 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |