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Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Steamed Clams and Tomatoes with Angel Hair Pasta

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.

Cooking Light MAY 2008

  • Yield: 4 servings

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

Preparation

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.

Nutritional Information

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
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Steamed Clams and Tomatoes with Angel Hair Pasta recipe

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