Spaghetti and Clams

Resistant Starch: 2.2g

Health FEBRUARY 2012

  • Yield: Makes 4 servings (Serving size: About 2 cups)
  • Cook time:20 Minutes
  • Prep time:5 Minutes
  • Total:25 Minutes


  • 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


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.


Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 4.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Cholesterol: 32mg
  • Protein: 18g
  • Carbohydrate: 44g
  • Sugars: 1g
  • Fiber: 4g
  • Sodium: 208mg

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Spaghetti and Clams recipe