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Mann’s Brocco-Noodle and Clam Bowl with Gremolata

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Ingredients

• 3 Tbsp EVOO, plus extra for drizzling
• 3/4 C Onion, thinly sliced
• 4 cloves Garlic, thinly sliced, divided
• 4 Anchovies, finely chopped
• 1/4 tsp Crushed Red Pepper, divided
• 1/2 C White Wine
• 12 oz bag Mann's Broccoli Cole Slaw, divided
• 1 C Marinara Sauce
• 2 C Low Sodium Chicken Broth
• fine sea salt
• 2 oz Organic Soba Noodles
• 6 Tbsp Fresh Basil Leaves, divided
• 1 dozen Fresh Littleneck Clams
• 2 Tbsp Flat Leaf Italian Parsley Leaves
• 2 small Lemons, zested, cut into wedges
• 1/4 C Pine Nuts, toasted

Instructions

1. In a large skillet heat 3 Tbsp. EVOO over medium heat. Saute onion for 2 minutes until soft. Add 3 cloves garlic, anchovies, and 1/8 tsp. crushed red pepper. Continue to stir until the garlic is soft and the anchovies have melted into the oil for 1 minute. Pour in the wine and cook until the liquid is almost evaporated. Remove 2 Tbsp. of Mann's Broccoli Cole Slaw and place on a cutting board. Pour rest of slaw into the skillet and saute for 1 more minute.
2. Add marinara, broth, 1/2 tsp. salt to the pan. Raise heat to medium high and bring to a boil. Stir in soba noodles and 4 Tbsp. basil. Nestle clams into the sauce, cover with a lid and cook for 5 minutes until all clam shell have opened.
3. In the meanwhile make the gremolata. Pile 2 Tbsp. each of basil and parsley, 1 clove garlic, lemon zest, 1/8 tsp. each of salt and crushed red pepper onto the reserved broccoli slaw. Chop finely all together. Place in a small bowl.
4. To serve remove the clams onto a platter. Stir Brocco- noodle mixture, taste and adjust seasonings if desired. Spoon mixture into 4 dinner bowls. Top each with 3 clams, gremolata, drizzle of EVOO, pine nuts and lemon wedges. Enjoy!

Notes