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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub clams thoroughly, 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.

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  • Coat a medium nonstick skillet with cooking spray. Place over medium-high heat until hot. Add garlic, and saute 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 to 10 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

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