Preparation time: 8 minutes; Cooking time: 20 minutes

Recipe by Cooking Light September 1999


Recipe Summary

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

  • While pasta cooks, heat oil in a large skillet over medium heat. Add onion, thyme, red pepper, and garlic; cook until onion is golden brown (about 6 minutes). Stir in undrained clams; bring to a boil. Add pasta to pan. Combine milk and egg in a small bowl; stir well with a whisk. Add milk mixture to pan; stir well. Cook over low heat 5 minutes until milk mixture is thick, stirring constantly (do not boil). Sprinkle mixture with cheese and parsley. Serve immediately.

Nutrition Facts

386 calories; calories from fat 24%; fat 10.4g; saturated fat 3.3g; mono fat 4.3g; poly fat 1g; protein 22.1g; carbohydrates 49.3g; fiber 2g; cholesterol 95mg; iron 6.5mg; sodium 751mg; calcium 284mg.