Angel Hair Pasta with Fresh Clams

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 7%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.9g
  • Carbohydrate: 53.4g
  • Fiber: 3.1g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 106mg
  • Calcium: 0.0mg


  • 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


  1. 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. 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. 3. Place clams on top of tomato mixture. Cover and cook 8 minutes or until clams open. Remove and discard any unopened clams.
  4. 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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