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Angel Hair Pasta with Fresh Clams

Yield 2 servings


  • 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

Nutrition 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

How to Make It

  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.

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