Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
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.
This was so simple and easy to make. We loved it! I would have preferred a thicker sauce but my husband devoured it. He has asked me to make it again. It is great for a fast weeknight meal! It was just us two and there were no leftovers.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.