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

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Credit: 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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Nutrition Facts

390 calories; calories from fat 17%; fat 7.4g; saturated fat 3.3g; mono fat 2.4g; poly fat 0.4g; protein 17.9g; carbohydrates 64.2g; fiber 4.4g; cholesterol 31mg; iron 10.3mg; sodium 361mg; calcium 80mg.
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