Delicate haricots verts add a fresh flavor and tender crunch to this dish. For tips on buying clams, see "Selecting Shellfish," page 160, in this month's Cooking Class.

Julianna Grimes Bottcher
Recipe by Cooking Light July 2005

Gallery

Jan Smith

Recipe Summary

Yield:
6 servings (serving size: about 1 cup clam mixture and about 1 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat. Add tomato, shallots, salt, and garlic; sauté 3 minutes. Stir in wine and clam juice. Add clams; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells begin to open. Stir in beans; cover and cook 2 minutes or until beans are crisp-tender. Remove from heat; stir in parsley. Serve immediately over pasta.

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