Good solid recipe. I would recommend adding the pasta to the clam sauce in the end and allow the sauce to be absorbed into the pasta before serving.
Steamed Clams and Tomatoes with Angel Hair Pasta
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.
Yield: 4 servings
More From Cooking Light
Amount per serving
- Calories: 302
- Calories from fat: 28%
- Fat: 9.4g
- Saturated fat: 3.2g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.8g
- Protein: 15.6g
- Carbohydrate: 39g
- Fiber: 2.2g
- Cholesterol: 63mg
- Iron: 9.5mg
- Sodium: 194mg
- Calcium: 54mg
- 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.
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