Each serving of this recipe provides what research indicates is a beneficial daily amount of lycopene.Lycopene count: 31 milligrams per serving.

Recipe by Cooking Light October 2006


Credit: Becky Luigart-Stayner

Recipe Summary

4 servings (serving size: 1 cup pasta, 1 cup sauce, and 12 clams)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Add juice and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until shells open. Remove clams from pan. Discard any unopened shells. Add parsley to pan; cook until liquid is reduced to 4 cups (about 15 minutes). Serve clams and sauce over pasta.


Nutrition Facts

475 calories; calories from fat 18%; fat 9.4g; saturated fat 1.4g; mono fat 5.1g; poly fat 1.3g; protein 32.7g; carbohydrates 65g; fiber 6.4g; cholesterol 59mg; iron 27.7mg; sodium 590mg; calcium 151mg.