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 with Clams

Photo: Jan Smith
Yield 8 servings (serving size: 1 cup pasta, 6 clams, and 1/2 cup tomato mixture)
Peterson notes this method for cooking clams is much like that used for moules a la marinière, the classic French mussel dish. Clams are steamed, and the steaming liquid is simmered with tomatoes, garlic, parsley, and olive oil. Unlike mussels, clams that do not open are usually fine and need only a thin knife to pry open the shells.

Ingredients

  • 6 quarts water
  • 1 pound uncooked spaghetti
  • 1/2 teaspoon salt
  • 1 cup water
  • 48 littleneck clams (about 3 pounds)
  • 2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
  • 3 garlic cloves, minced
  • 1/3 cup minced fresh flat-leaf parsley
  • 1/4 cup extravirgin olive oil
  • Flat-leaf parsley sprigs

Nutrition Information

  • calories 329
  • caloriesfromfat 24 %
  • fat 8.7 g
  • satfat 1.2 g
  • monofat 5.6 g
  • polyfat 1.2 g
  • protein 14.8 g
  • carbohydrate 47.1 g
  • fiber 2.1 g
  • cholesterol 18 mg
  • iron 10.2 mg
  • sodium 189 mg
  • calcium 44 mg

How to Make It

  1. Bring 6 quarts water to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is al dente, stirring occasionally. Drain; place in a large bowl. Sprinkle with salt, tossing well; keep warm.

  2. While pasta cooks, bring 1 cup water to a boil in a large Dutch oven. Add clams; cover and cook 6 minutes or until shells open. Remove clams from pan with a slotted spoon, reserving 2 cups of cooking liquid in pan. Add tomato and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and oil; cook 15 seconds. Serve tomato mixture and clams over spaghetti. Garnish with parsley sprigs.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.