- 1 dozen littleneck clams
- 2 teaspoons cornmeal
- Olive oil-flavored vegetable 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 crushed red pepper
- 4 ounces capellini (angel hair pasta), uncooked
- 1 1/2 teaspoons chopped flat-leaf parsley
- 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 0.0 g
- cholesterol 9 mg
- iron 0.0 mg
- sodium 106 mg
- calcium 0.0 mg
How to Make It
Scrub clams thoroughly, 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.
Coat a medium nonstick skillet with cooking spray. Place over medium-high heat until hot. Add garlic, and saute 30 seconds. Add tomato and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
Place clams on top of tomato mixture. Cover and cook 8 to 10 minutes or until clams open. Remove and discard any unopened clams.
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.