Angel Hair Pasta with Fresh Clams

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. Place clams on top of tomato mixture. Cover and cook 8 to 10 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.