Cook pasta according to package directions, omitting salt and fat.
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.
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.
Oxmoor House Healthy Eating Collection
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.