Steamed Clams and Tomatoes with Angel Hair Pasta

Steamed Clams and Tomatoes with Angel Hair Pasta Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Store-bought clam juice adds great flavor to a quick pasta dish. Serve with crusty bread and a simple green salad to round out dinner.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 302
Caloriesfromfat 28 %
Fat 9.4 g
Satfat 3.2 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 15.6 g
Carbohydrate 39 g
Fiber 2.2 g
Cholesterol 63 mg
Iron 9.5 mg
Sodium 194 mg
Calcium 54 mg


1 (9-ounce) package fresh angel hair pasta
1 tablespoon olive oil
1 cup chopped tomato
1 tablespoon bottled minced garlic
1/4 teaspoon crushed red pepper
1/3 cup dry white wine
1 (8-ounce) bottle clam juice
2 dozen littleneck clams, scrubbed
1 tablespoon butter
4 teaspoons chopped fresh flat-leaf parsley


1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; sauté 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.

David Bonom,

Cooking Light

May 2008
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