Spaghetti and Clams

Resistant Starch: 2.2g

Yield:

Makes 4 servings (Serving size: About 2 cups)

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes
Total: 25 Minutes

Nutritional Information

Calories 276
Fat 4.8 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.7 g
Cholesterol 32 mg
Protein 18 g
Carbohydrate 44 g
Sugars 1 g
Fiber 4 g
Sodium 208 mg

Ingredients

8 ounces whole wheat spaghetti
1 tablespoon unsalted butter
1 garlic clove, thinly sliced
2 pounds littleneck or Manila clams, scrubbed
1/4 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
1 tablespoon grated Parmesan cheese

Preparation

1. Cook spaghetti according to package directions. Reserve 1/2 cup of the cooking water before draining. Drain pasta and set aside.

2. Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute.

3. Add clams, crushed red pepper, lemon juice, and 1/2 cup cooking water; stir gently to combine. Cover and simmer until clams open and release their juices, about 6 minutes. Use tongs to transfer clams to a bowl.

4. Add cooked pasta and parmesan to the skillet with sauce. Cook, tossing, 3 minutes or until slightly thickened. Divide into 4 shallow bowls and serve.

 

Note:

February 2012