ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spaghetti and Clams

Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Yield Makes 4 servings (Serving size: About 2 cups)
Resistant Starch: 2.2g

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

Nutrition 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

How to Make It

  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.

  5.