Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Traditionally made with crushed red pepper, this recipe uses fresh chiles. Serrano chiles are hot; for less heat, use Fresno chiles.

Maureen Callahan
Recipe by Cooking Light March 2016

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 cup pasta and about 7 1/2 clams)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a 12-inch high-sided sauté pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Stir in garlic; cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place 12 clams on another plate; cover to keep warm. Remove meat from remaining clams; coarsely chop, and add to plate. Re-cover; keep warm.

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  • Return pan to medium-high heat. Add clam juice, 2 3/4 cups water, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams; toss. Divide pasta among 4 bowls; top each with 3 clams in the shell. Serve with lemon wedges.

Nutrition Facts

417 calories; fat 16.2g; saturated fat 2g; mono fat 10g; poly fat 3.1g; protein 18g; carbohydrates 47g; fiber 7g; cholesterol 22mg; iron 4mg; sodium 470mg; calcium 85mg; sugars 3g.
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