Prep: 5 minutes; Cook: 20 minutes
This dish makes the most of a well-stocked pantry. In the time it takes to cook the pasta, you'll have a light and healthy entrée on the table.
Oxmoor House JUNE 2006
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, drain clams, reserving 1/2 cup clam juice. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes or until shallots are tender. Add reserved 1/2 cup clam juice, wine, and next 4 ingredients; bring to a boil. Stir in clams and parsley. Reduce heat, and simmer 3 minutes.
3. Drain pasta. Combine pasta and clam mixture; toss well.
Note: If substituting additional clam juice for dry white wine, the sodium content will be 512 milligrams per serving.
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