Quahogs, the term Native Americans gave to hard-shelled clams, are now being farm-raised. Unlike many clam sauces for pasta that go heavy on the olive oil, this one teems with flavor from the reduced clam stock and vegetables.

Recipe by Cooking Light October 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 cup pasta and 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add tomato, parsley, and crushed red pepper; cook 3 minutes, and set aside.

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  • Add water and clams to a large Dutch oven over medium-high heat; cover and cook 4 minutes or until shells open. Remove clams from pan, and reserve 3/4 cup cooking liquid. Discard any unopened shells. Cool clams. Remove the meat from shells. Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid, and salt to tomato mixture. Serve clam sauce over pasta.

Nutrition Facts

312 calories; calories from fat 15%; fat 5.1g; saturated fat 0.7g; mono fat 2.7g; poly fat 0.9g; protein 14.2g; carbohydrates 52.4g; fiber 3.3g; cholesterol 14mg; iron 8.8mg; sodium 111mg; calcium 50mg.
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