Angel Hair Pasta with Fresh Clams

recipe

Yield:

2 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 282
Caloriesfromfat 7 %
Fat 2.2 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.9 g
Carbohydrate 53.4 g
Fiber 3.1 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 106 mg
Calcium 0.0 mg

Ingredients

12 littleneck clams
2 teaspoons cornmeal
Olive oil-flavored cooking spray
1 1/2 teaspoons minced garlic
2 cups peeled, seeded, and chopped tomato
1/4 cup clam juice
1/4 cup dry white wine
1/8 teaspoon dried crushed red pepper
4 ounces uncooked capellini (angel hair pasta)
1 1/2 teaspoons chopped fresh flat-leaf parsley

Preparation

1. Scrub clams thoroughly with a brush, discarding any that are cracked or open. Place remaining clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams, discarding cornmeal. Set clams aside.

2. Coat a medium nonstick skillet with cooking spray. Place over medium-high heat until hot. Add garlic, and sauté 30 seconds. Add tomato and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

3. Place clams on top of tomato mixture. Cover and cook 8 minutes or until clams open. Remove and discard any unopened clams.

4. Cook pasta according to package directions, omitting salt and fat. Drain. Remove clams from tomato mixture; set aside. Toss pasta with tomato mixture, and transfer to serving plates. Arrange clams evenly over pasta. Sprinkle with parsley.

Note:

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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