Recipe by Oxmoor House January 2001


Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • Scrub clams thoroughly with a brush, discarding any that are cracked or open. Place remaining clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams, discarding cornmeal. Set clams aside.

  • Coat a medium nonstick skillet with cooking spray. Place over medium-high heat until hot. Add garlic, and sauté 30 seconds. Add tomato and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

  • Place clams on top of tomato mixture. Cover and cook 8 minutes or until clams open. Remove and discard any unopened clams.

  • Cook pasta according to package directions, omitting salt and fat. Drain. Remove clams from tomato mixture; set aside. Toss pasta with tomato mixture, and transfer to serving plates. Arrange clams evenly over pasta. Sprinkle with parsley.


501 Delicious Heart Healthy Recipes

Nutrition Facts

282 calories; calories from fat 7%; fat 2.2g; saturated fat 0.3g; protein 12.9g; carbohydrates 53.4g; fiber 3.1g; cholesterol 9mg; sodium 106mg.