Whole Wheat Spaghetti and Clam Sauce

Using white wine and lemon juice instead of clam juice in the sauce gives it a fresh, clean flavor that's often hard to get with canned clams.

Yield: 4 servings (serving size: about 1 2/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 5.4g
  • Saturated fat: 1g
  • Protein: 18.1g
  • Carbohydrate: 52.7g
  • Cholesterol: 44mg
  • Iron: 16.1mg
  • Sodium: 523mg
  • Calories from fat: 15%
  • Fiber: 8.7g
  • Calcium: 118mg


  • 8 ounces uncooked whole wheat spaghetti
  • 2 teaspoons olive oil
  • 1 cup minced onion
  • 4 teaspoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup dry white wine (such as sauvignon blanc or chardonnay)
  • 1 tablespoon fresh lemon juice
  • 1/3 cup minced fresh parsley
  • 2 (10-ounce) cans baby clams, drained


  1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. While pasta cooks, heat oil in a nonstick skillet over medium heat. Add onion, and sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, salt, and pepper. Cook 3 minutes, stirring often. Add wine and lemon juice; reduce heat, and simmer 3 minutes. Stir in parsley and clams. Combine pasta and sauce, and toss well to coat.
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