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

Steamed Clams and Tomatoes with Angel Hair Pasta

Steamed Clams and Tomatoes with Angel Hair Pasta
Photo: Randy Mayor; Styling: Jan Gautro
Yield

4 servings

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.