- Calories 329
- Caloriesfromfat 24%
- Fat 8.7g
- Satfat 1.2g
- Monofat 5.6g
- Polyfat 1.2g
- Protein 14.8g
- Carbohydrate 47.1g
- Fiber 2.1g
- Cholesterol 18mg
- Iron 10.2mg
- Sodium 189mg
- Calcium 44mg
Spaghetti with Clams
Photo: Jan Smith
Peterson notes this method for cooking clams is much like that used for moules a la marinière, the classic French mussel dish. Clams are steamed, and the steaming liquid is simmered with tomatoes, garlic, parsley, and olive oil. Unlike mussels, clams that do not open are usually fine and need only a thin knife to pry open the shells.
How to Make It
Step 1
Bring 6 quarts water to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is al dente, stirring occasionally. Drain; place in a large bowl. Sprinkle with salt, tossing well; keep warm.
Step 2
While pasta cooks, bring 1 cup water to a boil in a large Dutch oven. Add clams; cover and cook 6 minutes or until shells open. Remove clams from pan with a slotted spoon, reserving 2 cups of cooking liquid in pan. Add tomato and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and oil; cook 15 seconds. Serve tomato mixture and clams over spaghetti. Garnish with parsley sprigs.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Mikala's Review
I made this recipe tonight and it was wonderful. Everything turned out perfectly. Great meal for a crowd.
reagle's Review